Char Kuey Teow is one of those dishes that brings me right back to the bustling hawker stalls of Malaysia. It’s made by stir-frying flat rice noodles with seafood, bean sprouts, eggs, and a flavorful blend of sauces. What sets it apart is the deep smoky flavor, known as “wok hei,” which I can get by cooking it over high heat in a well-seasoned wok. I love how fast and simple this dish is to prepare — I usually have it ready in just 20 minutes.
Why You’ll Love This Recipe
I enjoy Char Kuey Teow because it’s quick, deeply flavorful, and incredibly satisfying. The noodles are chewy, the bean sprouts add a nice crunch, and the egg binds everything together. It’s one of those meals I crave when I want something comforting but don’t have hours to spend in the kitchen. Plus, I can easily adjust the spice level or protein depending on what I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients
2 servings fresh flat rice noodles (about 300 g)
4 cloves garlic, minced
½ cup bean sprouts
½ cup garlic chives, cut into 2-inch pieces
2 eggs
½ cup cockles and/or shrimp (peeled and deveined)
1–2 teaspoons chili paste or Sriracha (optional, to taste)
2 tablespoons cooking oil
Sauce
1½ tablespoons fish sauce
½ tablespoon dark soy sauce
3 tablespoons sweet soy sauce (kecap manis)
3 tablespoons oyster sauce
directions
Preparation:
I like to start by mixing the sauce ingredients in a small bowl and setting it aside. Then I rinse the seafood and pat it dry. I cut the garlic chives and soak them along with the bean sprouts in a bowl of water — I don’t drain them until I need them. If the fresh rice noodles are stuck together, I warm them in the microwave in 30-second bursts until they’re soft enough to separate.
I make sure everything is prepped and within reach before I start cooking, because this dish comes together quickly once the heat is on.
Cooking:
I heat 2 tablespoons of oil in a wok over high heat. Once it’s hot, I add the minced garlic and stir it around for about 10–15 seconds. If I’m using chili paste or Sriracha, I add it now and stir again.
Next, I toss in the cockles or shrimp and stir-fry for 15–20 seconds. Then I add the bean sprouts and garlic chives straight from their soaking water and cook for another 15–20 seconds.
I add the noodles and pour in the sauce. I stir everything together so the noodles soak up all that flavor. Then I push the noodles to the side of the wok and crack in the eggs. I scramble them lightly and let them set before mixing everything together.
Once everything is well combined and slightly charred, I turn off the heat and serve it immediately.
Servings and timing
This recipe makes 2 servings and takes a total of 20 minutes — 10 minutes to prepare and 10 minutes to cook. It’s great for a quick lunch or dinner when I want something fast and flavorful.
Variations
Sometimes I swap out the cockles or shrimp for tofu or just add more vegetables like Chinese chives or napa cabbage. If I’m not in the mood for too much heat, I skip the chili paste, or I add more if I want a fiery version. I’ve also made it with just eggs and veggies for a simpler, vegetarian version.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. When reheating, I prefer using a hot pan to bring back a bit of the charred flavor. I usually add a splash of water or extra sauce to loosen the noodles. I avoid microwaving unless I’m in a hurry, since the texture can become too soft.
FAQs
Can I use dried rice noodles instead of fresh?
Yes, I can use dried flat rice noodles if I don’t have fresh ones. I soak or boil them according to the package instructions, then rinse and drain before using.
How do I get that “wok hei” flavor?
“Wok hei” comes from using very high heat and a well-heated wok. I make sure my ingredients are ready before I start, so I can cook quickly without overloading the pan.
What can I use instead of cockles?
I like to use shrimp or even tofu as an alternative. Both work well and soak up the sauce beautifully.
Is this dish very spicy?
It doesn’t have to be. I control the heat by adjusting the amount of chili paste or Sriracha. Sometimes I leave it out entirely if I want a milder version.
Can I make this ahead of time?
I usually don’t make the whole dish ahead of time, but I often prep the ingredients and sauce in advance. That way, when I’m ready to cook, it takes just minutes to finish.
Conclusion
Char Kuey Teow is one of my favorite dishes to whip up when I want something quick, comforting, and packed with flavor. With simple ingredients and just a bit of high-heat cooking, I can recreate a taste of Malaysia right at home. Once I got the hang of the method, it became a regular part of my weeknight rotation — and I love that I can tweak it depending on what I’m craving.
Char Kuey Teow is a smoky, stir-fried flat rice noodle dish from Malaysia, featuring garlic, bean sprouts, seafood, and egg. Cooked quickly over high heat, it’s packed with umami flavor and comes together in just 20 minutes.
Ingredients
2 servings fresh flat rice noodles (about 300 g)
4 cloves garlic, minced
½ cup bean sprouts
½ cup garlic chives, cut into 2-inch pieces
2 eggs
½ cup cockles and/or shrimp (peeled and deveined)
1–2 teaspoons chili paste or Sriracha (optional)
2 tablespoons cooking oil
Sauce:
1½ tablespoons fish sauce
½ tablespoon dark soy sauce
3 tablespoons sweet soy sauce (kecap manis)
3 tablespoons oyster sauce
Instructions
Mix all sauce ingredients in a small bowl and set aside. Prep vegetables and seafood.
Soak bean sprouts and chives in water. Loosen fresh rice noodles if stuck.
Heat 2 tablespoons oil in a wok over high heat. Add garlic and stir-fry for 10–15 seconds. Add chili paste if using.
Add seafood and stir-fry for 15–20 seconds. Add wet bean sprouts and chives and cook another 15–20 seconds.
Add noodles and pour in sauce. Stir to coat evenly.
Push noodles aside, crack eggs into the wok, scramble lightly, and mix everything together until just set.
Once everything is well combined and slightly charred, remove from heat and serve immediately.
Notes
Use tofu or more vegetables as a protein alternative.
Adjust chili paste to control spiciness.
Prep all ingredients before cooking to maintain high heat.
Swap fresh noodles with soaked dried rice noodles if needed.
