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Malaysia · Food

Char Kway Teow

40 min
350 kcal
4 servings

By eatmundo · August 4, 2026

Char Kway Teow🇲🇾AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Noodle55 recipes from 12 countries

A quintessential Malaysian street food staple featuring stir-fried flat rice noodles. It is cooked over high heat to achieve a distinct 'wok hei' (breath of the wok) char, resulting in a smoky, savory, and spicy noodle dish.

According to eatmundo's ingredient comparison, the closest dish to Char Kway Teow from another cuisine is Shaanxi Biang Biang Noodles (China): the two share 38% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Prepare the noodles by loosening them; if they are sticking, rinse them under warm water.

  • 2

    Heat the vegetable oil in a wok until it is smoking hot; this high heat is essential for the authentic smoky flavor.

  • 3

    Add the garlic and chili paste, stirring rapidly for 15 seconds until very fragrant.

  • 4

    Toss in the shrimp and cockles, searing them quickly for 1 minute until they just start to curl.

  • 5

    Add the rice noodles immediately, tossing them vigorously so they sear against the hot sides of the wok.

  • 6

    Pour the soy sauce and a splash of water over the noodles, continuing to stir and flip at high speed.

  • 7

    Add the bean sprouts and chives, tossing for another 30 seconds until the sprouts are just wilted but still crunchy.

  • 8

    Ensure all noodles are evenly coated in the sauce and have a slight charred appearance.

  • 9

    Serve immediately while piping hot, as the noodles can become clumped as they cool.

Frequently Asked Questions

What is Char Kway Teow?

Char Kway Teow is a popular Malaysian stir-fried noodle dish. It consists of flat rice noodles tossed with shrimp, cockles, bean sprouts, chives, and soy sauce, typically served as a common street food meal for lunch or dinner.

How do I achieve the 'wok hei'?

You need a high-BTU burner and a seasoned carbon steel wok. Get the pan extremely hot before adding ingredients.

Can I replace the cockles?

Yes, if you cannot find blood cockles, you can substitute with extra shrimp or squid rings.

Why do my noodles break?

Avoid over-soaking them and do not stir too aggressively once they are soft. Treat them gently but with fast movements.

Is dark soy sauce required?

No, this recipe uses only soy sauce, poured over the noodles with a splash of water.

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