A Smoky, Wok-Hei-Infused Classic from the Heart of the Hawker Scene
Few dishes capture the soul of Singaporean street food like char kway teow. With its heady aroma of garlic and rendered pork fat, chewy ribbons of flat rice noodles, crisp bean sprouts, and the unmistakable kiss of wok hei (that elusive smoky char), this dish is rich, decadent, and packed with umami. Often made to order in bustling kopitiams, it’s traditionally served with a mix of cockles, Chinese sausage, and egg. This version stays true to its roots—deeply flavorful, soulful, and unforgettable.
Ingredients
Serves 2
- 250g kway teow (fresh flat rice noodles)
- 2 tbsp pork lard or neutral oil
- 2 cloves garlic, minced
- 4–6 see hum (fresh blood cockles), cleaned
- 2 tbsp lap cheong (Chinese sausage), thinly sliced
- 6–8 medium prawns, peeled and deveined
- 1 egg
- 1 handful bean sprouts
- 1 stalk spring onion, cut into 2-inch pieces
- 1 tbsp dark soy sauce
- ½ tbsp light soy sauce
- ½ tsp fish sauce (optional)
- 1 tsp sambal chili (or more to taste)
- Pinch of white pepper
Instructions
Heat a wok over high heat until smoking hot. Add pork lard or oil, and swirl to coat. Sauté the garlic until lightly golden and fragrant, about 10 seconds.
Add the prawns and stir-fry briskly until pink and just cooked through. Push them to the side and add lap cheong, frying until slightly crisp.
Toss in the kway teow, using chopsticks or tongs to separate and toss well. Add the dark soy sauce, light soy sauce, and fish sauce, stirring to coat the noodles in a deep brown sheen.
Push the noodles aside and crack in the egg, letting it set for a few seconds before scrambling and mixing through.
Add the bean sprouts, spring onions, and sambal, tossing just until combined. Finish with a pinch of white pepper and quickly fold in the cockles, allowing them to warm through without overcooking.
Serve immediately, with an optional wedge of lime and extra sambal on the side.
Cooking Tips
Use a well-seasoned carbon steel wok and cook over the highest heat possible—char kway teow relies on wok hei, that irreplaceable smoky sear. Work quickly and cook in small batches to prevent steaming. If using chilled noodles, let them come to room temperature or rinse with hot water to loosen before stir-frying. Always add cockles at the end—they should be barely warmed, not rubbery. For added crunch and authenticity, top with crispy pork lard or fried shallots.
