Char Kway Teow - Recipe

Preparation time: 45 minutes
Serves: 4

  • 1kg Stir Fry Hor Fun (rice-noodles) – separated/loosen
  • 100g Garlic Chives (or 1 bunch of Choy Sum) – chopped to 3 or 4 cm lengths
  • 500g Bean shoots
  • 200g Peeled Shrimp (works better than big prawns)
  • 100g Cockle meat (optional - if you can get them)
  • 250g Fishcake - sliced
  • 1 big brown onion (or 6 small red shallots) sliced
  • 4 teaspoon minced/diced garlic
  • 4 tablespoon dark soya sauce
  • 4 tablespoon of hot chilli paste
  • Salt – to taste
  • Oil for frying


~ Cook ONE serve at a time, so use ¼ of the ingredients per serve:
  1. Fry the sliced onions and garlic till golden with one tablespoon of oil
  2. Add Fishcake and fry till fragrant
  3. Drizzle more oil into the wok and add Hor Fun, and drizzle a bit more oil to coat the Hor Fun
  4. Add a tablespoon of dark soy and continue turning with a spatula, take care not to break up the Hor Fun too much
  5. Add a dash of water if the wok gets very hot
  6. Add Shrimp and Cockle meat and turn for another 2 minutes
  7. Add 1 tablespoon of chilli paste (more/less if you like it hot or not) and work it in
  8. Crack one egg into wok and turn/stir till you can smell the fragrance of fried eggs, usually after 2-3 minutes
  9. Add Chives or Choy Sum and continue to turn gently for 1-2 minutes
  10. Add Bean Shoots and turn for 1 minute
  11. Add salt to taste and serve immediately