Char Kuay Teow

2nd attempt Feb 28th 2022

Updated Feb 28th 2022

Just came back from Singapore. It was an awesome trip to see family & friends and tried many items on my MUST EAT list. One of the few regrets is that I only got to try Char Kway Teow once during this trip.

The first time I saw a Char Kway Teow stall was in Boleh Boleh food court in the Clementi Mall. I told the hawker Mai Hum (aka no cockles) Mai Hiam (aka no chilli); he shook his head and said no such thing! 😯 After a few attempts to get clarification, he still insisted that there is no such thing. Really?!

Admist the hectic schedule of catching up with folks and eating nonstop round the clock, I managed to get Char Kway Teow the way I wanted it in Food Opera @ Ion. Phew 😅

Thye Hong Ion’s version.

While figuring out what to cook for this week, I decided to cook Char Kway Teow again – my style. Mai Hum, Mai Hiam, lots of Chinese sausages, eggs, and dark sauce 🤤.

My version. Add a dollop of sambal chilli, sedap 👍

First published Apr 25th 2015

Char Kuay Teow1
Original attempt on Apr 25th 2015

I have started the list of must-have hawker food for my August trip home. It made me crave for some Char Kuay Teow… Thankfully, there is always Mrs Leong’s Best of Singapore Cooking to turn to. I can survive with some DIY Char Kuay Teow in the mean time till August comes around…

  • Prep Time: 30 min
  • Cook Time: 10 mins
  • Serves 2


  • 2 tsp minced garlic
  • 4 Tbsp water
  • 3/4 tsp salt
  • 1/2 tsp msg
  • 1 Tbsp dark soy sauce
  • 3 eggs
  • 2 Tbsp sweet black sauce
  • 1 cup bean sprouts
  • 300 g flat rice noodles
  • 30 g chives, cut into 2-inch pieces
  • 1 fish cake, sliced and fried
  • 1 pair Chinese sausage, sliced thinly
  • 6 large shrimps, shelled and deveined
  • 4 Tbsp cooking oil


  1. Mix water, salt, msg, and dark soy sauce in a small bowl. Set aside.
  2. Heat 2 Tbsp oil in wok. Fry minced garlic until light brown.
  3. Turn up heat, add bean sprouts and rice noodles.
  4. Sprinkle mixture from #1 over noodles and stir fry for 1 minute until noodles is soft and evenly coated with the soy sauce.
  5. Push noodles to the side of the wok.
  6. Heat remaining 2 Tbsp oil and add eggs. Scramble for 1 minute.
  7. Mix noodles and scrambled eggs together.
  8. Add the fried fish cake and Chinese sausage. Stir fry for another minute.
  9. Push noodle mixture to side. Add shrimps in the middle of wok. Fry for a minute until the shrimps are cooked.
  10. Add chives and sweet black sauce. Toss for a minute.
  11. Serve hot.
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  • liamjameshaddock April 26, 2015 at 5:28 am


    • recipeswecherish April 26, 2015 at 5:51 am

      No chilli. You can add some chilli sauce if you like it spicy. I did not add cockles either, which is one of the main ingredients of this dish. If you travel to Singapore, make sure you try the real deal!

  • Spring Tomorrow April 26, 2015 at 11:22 am

    Looks good!

    • recipeswecherish April 26, 2015 at 12:58 pm

      Thank you. I realized I can use your blog a lot to find good eats and good deals when I am home!

  • Chao March 1, 2022 at 7:58 pm


    • recipeswecherish March 2, 2022 at 2:45 am

      Come visit us. I will cook it for you, however you like it 😉.


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