Char Kway Teow
Soky, savory, and satisfying stir-fried flat rice noodles tossed with plump prawns, crunchy sprouts, and a signature dark soy glaze.
25 min
Medium
Malaya / Singapurense
2 servings
The story behind
I remember standing in line for 20 minutes just to get a plate of this from a famous hawker stall. The sound of the metal spatula hitting the wok is like music. They told me that a good Char Kway Teow must have 'wok hei'—that elusive smoky charred flavor that only comes from high-heat cooking. It started as a humble meal for laborers, but today it's a beloved national treasure. I think it's the perfect weekend lunch when you want something bold. Pair it with a slice of lime to squeeze over the top and a cold iced calamansi juice to cut through the richness. It’s pure comfort in every bite.
Instructions
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1Get your wok smoking hot with a bit of oil, then sear the prawns until they are just pink.
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2Toss in the rice noodles and immediately pour the dark soy sauce over them, stirring vigorously over high heat.
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3Push the noodles to one side, crack the eggs into the wok, and scramble them slightly before mixing everything back together.
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4Throw in the bean sprouts and chives, stir-frying for just 30 seconds so they stay crisp.
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5Dish it up right away; this meal is all about that intense heat and fresh-off-the-wok aroma.
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