Malaysian Char Kway Teow. Savoury, flavourful flat wide rice noodles in a savoury, sweet soy sauce with pork belly, beansprouts, chives, garlic and egg. A perfect meal and ready in 30 minutes.
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What is Char Kway Teow?
Char Kway Teow is a popular iconic Malaysian noodle dish thanks to it's charred chewy rice noodles. Each bite is packed with crunchy bean sprouts, flavourful chives and that chewy pork belly and egg. This dish serves deliciously with sambal (a chili garlic sauce) on top of a banana leaf in Malaysia. You'll often find this dish served at many outdoor restaurants or hawker centers. It's become a classic in Malaysian cuisine.
Whenever I visit Malaysia with my husband, this is one of the dishes I need to have! They make it so good there because the piping hot woks emit that "wok hei" also known as "breathe of wok" into the noodles. This gives the dish that charry smokey flavor! You can also make this in a seasoned carbon steel wok or in a non-stick pan.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Fresh rice noodles: or rehydrated dried rice noodles
- Pork belly: or substitute with chicken, beef, pork, shrimp, or tofu.
- Garlic
- Eggs
- Bean sprouts
- Chinese Chives or Garlic Chives
- Sambal or Chili Garlic Sauce
- Neutral oil
Char Kway Teow Noodle sauce:
- Dark soy sauce
- Kecap Manis (or dark sweet soy sauce)
- Oyster sauce
How to make Char Kway Teow
Create Sauce
In a small bowl, combine together noodle sauce ingredients as listed.
Prepare Rice Noodles
If fresh rice noodles are stuck together, microwave rice noodles in a microwave safe bowl for 2-3 minute intervals until they become warm and pliable allowing them to cool down to touch. Once you can touch them, gently peel them apart. You may need to microwave them multiple times until you're able to peel them all apart. If you're using dried rice noodles, soak them in hot boiling water for 1 minute until firm but limp. Strain immediately.
Fry Pork Belly
Heat a large pan on medium high heat, add vegetable oil, pork belly and garlic. Fry until the pork is crispy brown, about 5-7 minutes.
Fry Noodles in Pork Oil
Reduce to medium heat. Gently toss in strained noodles and let the noodles absorb the oil for flavour.
Add Veggies
Toss in Chinese chives and bean sprouts.
Cook Eggs
Sweep everything to the side to the side of pan. Pour in your eggs and give it a good scramble. Then toss with the noodles.
Toss in Noodles with Sauce
Pour in your noodle sauce and gently toss together until the noodles are well coated in the sauce. At this point you can also mix in the chili garlic sauce (optional). Tip: use two spatulas to help you toss the noodles to avoid breaking them.
Serve with more chili sauce as desired and enjoy these char kway teow noodles!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- To loosen hard rice noodle, microwave for 2-3 minute intervals until warm and pliable so you can easily separate them.
- Combine the sauce in advance to ensure even distribution of ingredients.
- Brown the pork belly and let the fat render out. This makes for a delicious noodle dish thanks to the savory flavors in the fat.
- Once noodles come together with the sauce, do not overcook them. Rice noodles can easily overcook especially if they're fresh.
FAQ
Can I use dried rice noodles?
Yes, just follow package instructions to soak them.
Can I substitute the pork belly?
Yes, feel free to use sliced chicken, pork, beef or shrimp.
Can I use other vegetables?
Yes, feel free to use any vegetables that you would like. Just make sure to thinly slice them.
Other recipes you may like!
- Kl Hokkein Mee
- Hoisin Beef Noodle Stir-Fry
- Chicken Pad See Ew
- Thai Drunken Noodles
- Singapore Curry Vermicelli Noodles
- Pork Belly Hor Fun
- Beef Chow Fun
📖 Recipe
Malaysian Char Kway Teow (30-min. Recipe)
Ingredients
- 2 lb fresh rice noodles or sub with dried rice noodles
- ½ lb pork belly diced
- 2.5 cups bean sprouts rinsed under cold water
- 2 cups Garlic Chives chopped
- 2 eggs
- 4 cloves garlic minced
- 2-3 teaspoon chilli garlic sauce optional
- 1 teaspoon vegetable oil or any neutral oil
Char Kway Teow Noodle sauce:
- 2 tablespoon dark soy sauce (add more if you want saltier)
- 1 tablespoon sweet soy sauce (add more if you want it sweeter)
- 3 tablespoon oyster sauce
Instructions
- In a small bowl, combine together noodle sauce ingredients as listed. Set aside.
- If fresh rice noodles are stuck together, microwave rice noodles in a microwave safe bowl for 2-3 minute intervals until they become warm and pliable allowing them to cool down to touch. Once you can touch them, gently peel them apart. You may need to microwave them multiple times until you're able to peel them all apart. If you're using dried rice noodles, soak them in hot boiling water for 1 minute until firm but limp. Strain immediately.
- Heat a large pan on medium high heat, add vegetable oil, pork belly and garlic. Fry until the pork is crispy brown, about 5-7 minutes.
- Reduce to medium heat. Gently toss in strained noodles and let the noodles absorb the oil for flavour.
- Toss in Chinese chives and bean sprouts.
- Sweep everything to the side to the side of pan. Pour in your eggs and give it a good scramble. Then toss with the noodles.
- Pour in your noodle sauce and gently toss together until the noodles are well coated in the sauce. At this point you can also mix in the chili garlic sauce (optional). Tip: use two spatulas to help you toss the noodles to avoid breaking them.
- Serve with more chili sauce as desired and enjoy!
Rosemary
Oh my gosh I just love how authentic this looks all piled on top of that leaf!!
Josiah - DIY Thrill
This noodle dish looks delicious, love how you added eggs!
Katherine | Love In My Oven
So my kind of dish, Christie!!! It looks sooo good. So saucy and delicious!!
Never Ending Journeys
What an incredibly flavorful noodle dish! I love the wide variety of flavors and ingredients... sounds so tempting and delicious!
Katerina | Once a Foodie
Oh my goodness, I am drooling over this! You already had me at pork belly but your gorgeous photography and the way you've described this meal have me running to the kitchen to check if I have all the ingredients - yum!! Thank you so much for sharing, Christie.
Josiah - DIY Thrill
These rice noodles and pork belly are such a delicious combination!
Jan
Made this for dinner last night and it was sooooo good! I managed to buy the fresh flat noodles from the Asian supermarket and replaced the pork belly with pork tenderloin,doubled the minced garlic, chives and bean spouts--brings me back to my childhood days in Singapore! Thanks so much for this receipe Christie!
christieathome
Thank you so much for your kind review Jan! I am so happy that you enjoyed my recipe! It's one of my favourite dishes to make when I'm missing Malaysia and Singapore! Have a great day!
Heidi | The Frugal Girls
I am loving all of the flavors you've incorporated into this dish. ❤ You keep creating the most flavor-licious pasta dishes... so fun!!
Resh
I made this yesterday and it tasted just like the ones served at our local restaurant. I was wondering if these can be made ahead for a party? I was thinking maybe sticking them in the oven while covered to reheat? Please do let me know if you have any tips.
christieathome
I am so glad to hear that you enjoyed this! Thank you so much for making my recipe ☺️ As for making it ahead of time, I would only recommend making it a few hours in advance because the rice noodles will turn soggy if made a day in advance or more. To reheat, I usually re-pan fry it and add a little bit of water (a few tablespoons) to moisten the noodles again. I find this is the best way. You can also microwave it as well. Hope this helps!
Resh
Thank you so much for responding. I’ll keep your suggestions in mind.