A Hawker Favourite Made Simple: Char Kway Teow

Char Kway Teow is one of those dishes that instantly feels familiar. Smoky rice noodles, savoury sauces, and a mix of simple ingredients come together to create a plate that is rich, comforting, and deeply satisfying.

This version keeps things practical and approachable, making it possible to enjoy a classic favourite at home without overcomplicating the process.

Why Stir-fry Nai Bai Always Hits the Spot

What makes Char Kway Teow special is its balance of flavours and textures. Flat rice noodles soak up the sauce, eggs add richness, and bean sprouts bring freshness and crunch. Cooking everything in one wok allows the ingredients to come together quickly while keeping the dish hearty and satisfying.

It is a meal that feels indulgent, yet relies on everyday ingredients many kitchens already have.

Ingredients You'll Need

Fresh

• 1 cup bean sprouts

• 1 sliced carrot

• 1 yellow onion

• 3 to 4 fresh chillies

• 2 cloves garlic

• 2 chicken sausages

• 1 sliced fish cake

• 1 packet of kway teow

• 3 eggs, lightly beaten

• 50g sliced Chinese chives

• Chopped cilantro leaves (optional)

Pantry Staples

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon brown sugar

• 3 to 4 tablespoons oil

• Salt and ground black pepper to taste

Cooking Instructions

1. Prepare all ingredients by washing the bean sprouts, slicing the onion, carrot, sausages, and fish cake, and finely chopping the chilli and garlic. Mix the oyster sauce, soy sauce, dark soy sauce, and brown sugar together and set aside.

2. Heat oil in a wok over medium heat. Add onions and carrots, stir-frying until softened, then add chilli, garlic, chicken sausages, and fish cake. Cook until fragrant.

3. Add the kway teow and stir-fry over high heat. Push the noodles to the side, pour in the sauce mixture, and allow it to bubble briefly before folding it through the noodles.

4. Add bean sprouts, followed by the beaten eggs. Stir quickly to coat the noodles evenly and prevent sticking.

5. If the noodles look dry, add a small splash of water. Season with salt and black pepper, stir in the Chinese chives, and serve hot with chopped cilantro if using.

Serving Suggestions

Serve Char Kway Teow straight from the wok while it is hot. It works well as a complete meal on its own, especially when paired with a simple soup or a light vegetable side to balance the richness.

Tips to Make It Better

• High heat matters: Cook over high heat to help the noodles absorb flavour and prevent them from becoming soggy.

  
  

• Do not overcrowd the wok: If needed, cook in batches to maintain good heat and texture.

  
  

• Egg control: Push noodles aside before adding eggs so they cook properly before mixing.

A Fan-Favourite Dish That Never Goes Out of Taste

Char Kway Teow is bold, familiar, and deeply comforting. It is the kind of dish that feels rewarding to cook and even better to eat, especially when shared.

When you are craving something hearty and satisfying, this homemade version brings the comfort of a hawker favourite straight to your table.

Happy cooking!