Ingredients

  • Serves 1 - 2 people
  • 150 g kway teow 

  • 50 g round yellow noodles

  • 70 g Cai Xin (washed and cut)

  • 70 g cooked fish cakes (sliced) 

  • ½ chinese sausage (sliced)

  • 50 g cockles + cockles juice (about 10 plump cockles)

  • 60 g beansprouts (no tail) 

  • 1 large egg

  • 1 tbsp minced garlic

  • ½ tsp fish sauce

  • ½ tbsp dark soy sauce

  • 2 tbsp sweet soy sauce

  • 1 tsp sambal chili

  • 1 tbsp water

  • 2 tbsp vegetable oil/ pork lard oil

  • 1 tbsp crispy pork lard cubes

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Recipe Courtesy of
Asian Food Network

Does Singapore Have the Best Char Kway Teow?

There are many Char Kway Teow recipes out there, all with different iterations - Penang Char Kway Teow is lighter in colour, and not as sweet as Singapore’s Char Kway Teow. The recipe and texture of the noodles are also slightly different, but still delicious. Regardless of origin, our Char Kway Teow recipe is easy to follow, for an easy dish to enjoy.
  • Easy
  • 30 min
  • 10 min
  • 10 min
  • 4 steps
  • 16 Ingredients
  • Easy
  • 4 steps
  • 16 Ingredients
  • 30 min
  • 10 min
  • 10 min

Instructions

  1. Make a fragrant base

    • Add 1  tbsp of lard / vegetable oil into the wok. A large wok would be good to allow for more vigourous frying action. 
    • Add mince garlic and fry until fragrant.


  2. Add charred flavour to noodles

    • On high heat, add bean sprouts, then yellow noodles and kuay teow, fry vigorously for 1 - 2mins, push noodles to the one side in the wok
    • Add some oil and crack in an egg, scramble quickly.
    • Combine egg and noodles evenly
    Add charred flavour to noodles

    Get Some Cookware!


  3. Season

    • On medium low heat, add fish sauce, dark soy sauce and sambal chili, mix well
    • Noodles should be light brown at this point


  4. Add ingredients

    • Add cai xin, chinese sausage and fishcake, then dark sweet sauce and cockles juice and mix thoroughly. Add water here if required.
    • Add cockles and cook slightly for 20-30s

    | Add more bean sprouts at the end for an extra crunchand great texture - The charred flavour and not overcooking the cockles are key to this dish, do take note when doing these steps.



Garnish and Serve!

Plate and garnish with fried lard cubes and serve hot. (no lard cubes for vegetable oil version)

Garnish and Serve!

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Ingredients
  • Serves 1 - 2 people
  • 150 g kway teow 

  • 50 g round yellow noodles

  • 70 g Cai Xin (washed and cut)

  • 70 g cooked fish cakes (sliced) 

  • ½ chinese sausage (sliced)

  • 50 g cockles + cockles juice (about 10 plump cockles)

  • 60 g beansprouts (no tail) 

  • 1 large egg

  • 1 tbsp minced garlic

  • ½ tsp fish sauce

  • ½ tbsp dark soy sauce

  • 2 tbsp sweet soy sauce

  • 1 tsp sambal chili

  • 1 tbsp water

  • 2 tbsp vegetable oil/ pork lard oil

  • 1 tbsp crispy pork lard cubes

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