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Singapore-Style Char Kway Teow

Name: Singapore-Style Char Kway Teow
Total time: 25 min
Yield: Serves 4
Cuisine: Singapore
Ingredients: 400g Chinese Noodles (as flat rice noodle sub); 200g Shrimp; 150g Bean Sprouts; 1 bunch Garlic Chives; 2 Egg; 2 cloves Garlic; 3 tbsp Soy Sauce; 1 tsp Sugar

Noodles

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Flat rice noodles stir-fried fast over high heat with dark soy sauce and rendered fat — a smoky hawker classic.

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📖 The Story Behind This Dish

Said to have originated as a working-class dish among Teochew immigrant laborers, prized for the smoky char ("wok hei") that rises from the blazing wok. The crunch of bean sprouts and chives, the chewy flat noodles, and the deep savor of dark soy sauce come together as the essence of Singapore hawker cooking.

🌆 Where it's eaten: A hawker centre icon, often cooked in full view over roaring flames.

🥕 Ingredients (serves 4)

Chinese Noodles (as flat rice noodle sub) 400g
Shrimp 200g
Bean Sprouts 150g
Garlic Chives 1 bunch
Egg 2
Garlic 2 cloves
Soy Sauce 3 tbsp
Sugar 1 tsp

👩‍🍳 Instructions

Boil the noodles per package instructions, drain, and toss with oil. Cut the garlic chives into 4cm lengths.
Heat oil in a pan and fry the garlic over high heat until fragrant.
Add the shrimp and cook until they change color.
Add the boiled noodles, soy sauce, and sugar, and stir-fry over high heat until fragrant.
Add the bean sprouts and garlic chives and stir-fry briefly.
Pour in the beaten egg and stir-fry quickly to combine, then serve.

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