Char Kway Teow (Stir-fried flat rice noodle)

If you are noodle obsessed just like me this one could be for you. A delicious combination of rice noodles, egg noodles, tasty clams, and scrambled egg with a superbly savory sauce.  This dish is the epitome of Singaporean and Malaysian street food. It can be found at hawker centers and is often presented on a fresh banana leaf.

Char Kway Teow

Serves 5-6


  • 16 oz dried wide rice noodles
  • 16 oz fresh egg noodles
  • 10z clam meat
  • 1.5 cups fishcake/ fish balls
  • 2 cups of Chinese kale
  • 5 eggs (beaten)
  • 12 oz bean sprouts
  • 4 garlic cloves (minced)
  • 1/2 cup water
  • 3 tbsp of vegetable oil


  • 5 tbsp dark soy sauce
  • 4 tbsp light soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp ketchup manis


  1. Mix the sauce together
  2. Re-hydrate noodles in a large bowl of cold water
  3. Heat 1 tbsp of vegetable oil in a wok
  4. Add beaten eggs, scramble, remove and set aside.
  5. In the same wok coat with vegetable oil , then add minced garlic, fish cake and clams.
  6. Add noodles to the the wok and gently fold in the sauce. Toss gently to combine.
  7. Toss in the bean sprouts and Chinese kale.
  8. Add water and place a lid over the work. Cook until the vegetables are just tender.
  9. Remove the lid.
  10. Add the cooked scrambled egg to the wok.
  11. Toss gently to ensure all noodles are evenly coated and slightly caramelized in the sauce.
  12. Serve immediately. Enjoy

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