Char Kway Teow
Wide rice noodles stir-fried with shrimp, egg, bean sprouts, chives, and a dark soy sauce glaze.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Loosen noodles gently so they do not break.
- 2
Sear shrimp in a hot wok or skillet, then move them to the side.
- 3
Add garlic, chili paste, noodles, and both soy sauces.
- 4
Push noodles aside and scramble eggs in the same pan.
- 5
Toss in bean sprouts and chives just until crisp-tender.
Cook notes
Tips
Use the widest skillet you own to mimic wok heat at home.
Fresh rice noodles are delicate, so lift and fold instead of aggressively stirring.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Char kway teow is best fresh but can be chilled for up to 2 days.
- Reheat in a skillet with a tiny splash of water to loosen the noodles.
Substitutions
- Use scallions if garlic chives are hard to find.
- Use sriracha or sambal instead of chili paste.
What to Serve With
- Serve with cucumber slices.
- Add extra bean sprouts and lime for freshness.
Common Mistakes
- Do not overcrowd the pan or the noodles will steam.
- Do not overcook bean sprouts; they should keep some crunch.
Recipe FAQ
Can I use dried rice noodles?
Yes. Soak or cook them until flexible, then drain well before stir-frying.
Can I make it without shrimp?
Yes. Use chicken, tofu, or extra egg instead.
Kitchen tools
Helpful Tools for This Recipe
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Wok
Helpful for stir-fries, fried rice, and fast high-heat noodle dishes.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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