Char Kway Teow

by Finy (follow)
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Char Kway Teow is considered a "favourite" in Malaysia and Singapore.

It is made with rice sticks instead of noodles. It is often made with prawns and pork, but as I do not eat red meat, I have used chicken instead.

It also usually has a lot of rice sticks/noodles, but I cut down on this as I prefer less.

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Makes: 4 servings

Up to 200g rice noodles
250g uncooked prawns - small if possible
200g chicken breasts, cut into bite sized pieces
2 red chillies, chopped finely
1 clove garlic, crushed
1 tsp ginger, grated
3 spring onions, sliced
1 cup bean sprouts
40ml soy sauce
tsp sesame oil
tsp brown sugar, or coconut sugar

Put the noddles in a large bowl, and pour boiling water over them. Separate with a fork.

Shell and de-vein the prawns, and cut in half crossways - it looks nicer if you leave the tails on, but this is optional.


Stir-fry the chicken pieces, chilli, garlic, and ginger in a wok until the chicken is cooked through. Remove the chicken.


Heat a bit more oil in this wok and stir-fry the prawns until they just change colour. Remove from wok.


Stir-fry the spring onions and bean sprouts until the onion is soft.


Add the noodles and the remaining ingredients, and cook another minute or so.

Return the chicken and prawns to the wok, and stir fry until heated through.


Serve - it's also OK to reheat for a few minutes the next day in the microwave.

#Rice noodles
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