Name: Char Kway Teow
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500g fresh wide rice noodles (purchased from Asian grocers); 2 tbsp vegetable oil; 10 prawns, shelled and deveined; 2 garlic cloves, finely chopped; 2 Chinese sausages, sliced thinly on the diagonal; 2 cups bean sprouts; 2 eggs, whisked; 1 bunch of Choi Sum, stems and leafy parts separated; 2.5 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp oyster sauce; 2 tbsp sweet soy sauce

Char Kway Teow

Cooks in 15 minutes

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Char Kway Teow is my all-time favourite takeaway dish, so I had to recreate it at home. The combination of tender rice noodles, juicy prawns, Chinese sausage, and the perfect balance of salty and sweet sauces never fails.

Best of all, it takes less than 20 minutes to make — just toss everything into a hot pan, and you’ve got a delicious meal. I also add fresh choi sum and bean sprouts for extra crunch and nutrition, making it the perfect homemade version of this classic takeaway favourite.

Why you’ll love this recipe

Quick & Easy – Ready in under 20 minutes, Char Kway Teow is perfect for busy nights.
Flavourful – The combination of sauces creates a perfect balance of salty, sweet, and umami flavours.
Customisable – You can swap in your favourite protein or veggies to make it your own.

Tips for the best Char Kway Teow

Use fresh wide rice noodles for the best texture – they’ll soak up all the sauce.
Make sure your wok or pan is super hot for that authentic stir-fried flavour.
Stir-fry in stages to get the best flavour and texture from each ingredient.

What goes in my Char Kway Teow

Sweet Soy Sauce: Balances the savoury soy sauce with a hint of sweetness.

Fresh Wide Rice Noodles: Soft and chewy, these noodles soak up the savoury sauce and give the dish its signature texture.

Prawns: Sweet, juicy prawns add a delicate seafood flavour that pairs perfectly with the other ingredients.

Chinese Sausage: Adds a savoury, slightly sweet depth to the dish.

Garlic: A quick stir-fry with garlic brings aromatic flavour to the dish.

Bean Sprouts: Add a fresh, crunchy texture.

Eggs: Scrambled eggs give the dish richness and a protein hit.

Choi Sum: The leafy parts add freshness and crunch, while the stems cook quickly for a tender bite.

Dark Soy Sauce: Adds a rich, savoury flavour and colours the noodles dark brown.

Light Soy Sauce: Provides a slightly lighter, saltier contrast to the dark soy.

Oyster Sauce: Rich and umami, it adds a touch of sweetness and depth to the sauce.

Char Kway Teow

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

500g fresh wide rice noodles (purchased from Asian grocers)
2 tbsp vegetable oil
10 prawns, shelled and deveined
2 garlic cloves, finely chopped
2 Chinese sausages, sliced thinly on the diagonal
2 cups bean sprouts
2 eggs, whisked
1 bunch of Choi Sum, stems and leafy parts separated
Sauce:**
2.5 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp sweet soy sauce

Directions

Mix the sauce ingredients together and set aside.
Cook the noodles according to the packet instructions, set aside.
Heat a wok or a large, heavy-based skillet over medium-high heat.
Add the Chinese sausage and cook until it starts to brown.
Add the prawns and cook for about 30 seconds, until they just start to turn pink.
Add the garlic and the stems of the choi sum, stirring for about 10 seconds.
Push everything to one side of the wok. Add 1 tbsp of oil and add the whisked egg into the empty space. Let it cook, stirring occasionally, until mostly set — about 1 minute. Use a wooden spoon to roughly chop the egg.
Add the leafy part of the choi sum and noodles to the wok. Gently toss everything together using a spatula and wooden spoon.
Pour the sauce over the noodles, tossing to evenly distribute.
Serve and enjoy!