Char Kway Teow

cooking-time10 mins cooking-servings2 SERVINGS


  • 1 cup bean sprouts
  • 1 carrot, peeled and thinly sliced
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, peeled and chopped finely
  • 2 chicken sausages, sliced
  • 1 fish cake, thinly sliced
  • 150g cooked prawns
  • 420g rice noodles
  • 3 to 4 tbsp oil
  • 3 eggs, lightly beaten
  • Salt and ground black pepper, to taste
  • Few stalks Chinese chives, cut about 1/2 inch lengthwise
  • 1 tbsp fresh cilantro leaves, chopped (optional)
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar


  1. Firstly, sliced the Classic BBQ Chicken Sausages on the diagonal into 1/2 inch pieces. 
  2. Prepare the sauce by mixing oyster sauce, light and dark soy sauce and brown sugar together. Then, set it aside.
  3. Heat oil in a wok over medium heat and add in onions and carrots. Stir-fry till onion soften. 
  4. Add in chopped garlic, chicken sausages, sliced fish cakes and cooked prawns to fry.
  5. Next, add in rice noodles and stir-fry continuously at high heat. Push up the sides and add in the sauces you mixed in Step 2. Once it boils, cover the sauces over with the rice noodles.
  6. Add in bean sprouts and stir fry. Crack in the eggs now and make sure you stir rapidly to ensure the eggs don't stick.
  7. If the noodles get too dry, add in some water or chicken broth. Add in the chives and season with salt and black pepper to taste.
  8. Serve hot and garnish char kway teow with cilantro if preferred.

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