Chewy rice noodles tossed in a savory sweet soy sauce with pork belly, beansprouts, chives, garlic and egg. This quick and easy char kway teow is made with minimal ingredients, tastes just like takeout and is a great meal for the family!
Jump to:
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, aromatic chives and that savory pork belly and egg.
This dish is usually served with sambal (a chili garlic sauce) on top of a banana leaf in Malaysia at many outdoor restaurants or hawker centers. It is 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" or that smoky flavor into the noodles.
You can also make this in a seasoned carbon steel wok or in a non-stick pan (without the smoky flavor of course) and it will taste just as delicious!
Ingredients & Substitutions
Please scroll down to below recipe card for exact measurements.
- Fresh rice noodles: or substitute with dried rice noodles soaked in hot boiling water for 1 minute until limp but firm and strain.
- 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: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Noodle Sauce
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
- Kecap Manis: this is a dark sweet soy sauce. If you can't find it at the Asian grocer, substitute with dark soy sauce and add 1 teaspoon of sugar.
- Oyster sauce: Or substitute with vegetarian stir fry sauce. Do not confuse this with Hoisin sauce.
Variations
- If you’re gluten-free, substitute the dark soy sauce and kecap manis with tamari sauce, coconut aminos or a gluten-free soy sauce and add 1 teaspoon of sugar into the sauce mixture. Substitute the oyster sauce with a gluten-free version.
- For a vegetarian-version: substitute the pork belly and eggs with extra-firm tofu.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- To loosen hard rice noodles, 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.
- Don't overcook the noodles! Rice noodles can easily overcook especially if they're fresh.
Instructions
Below are step-by-step instructions on 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
Reduce to medium heat. Gently toss in strained noodles and let the noodles absorb the oil for flavour.
Add Vegetables
Toss in Chinese chives and bean sprouts.
Cook Eggs
Push everything 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
Add 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!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I wouldn't recommend freezing cooked rice noodles as they will turn hard and they won't taste chewy after reheating.
Pairing Suggestions
This serves well with Malaysian curry puffs as a starter and Malaysian curry chicken or curry tofu with cooked vegetables like spicy garlic bok choy, choy sum, gai lan.
FAQ
Yes, feel free to use any vegetables that you would like carrots, broccoli, bok choy, gai lan, green beans, snap or snow peas.
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Other recipes you may like
- Kl Hokkein Mee
- Chicken Pad See Ew
- Thai Drunken Noodles
- Singapore Curry Vermicelli Noodles
- Pork Belly Hor Fun
- Beef Chow Fun
📖 Recipe
Quick & Easy Malaysian Char Kway Teow
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 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!
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.
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!!
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!
Josiah - DIY Thrill
These rice noodles and pork belly are such a delicious combination!
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.
Never Ending Journeys
What an incredibly flavorful noodle dish! I love the wide variety of flavors and ingredients... sounds so tempting and delicious!
Katherine | Love In My Oven
So my kind of dish, Christie!!! It looks sooo good. So saucy and delicious!!
Josiah - DIY Thrill
This noodle dish looks delicious, love how you added eggs!
Rosemary
Oh my gosh I just love how authentic this looks all piled on top of that leaf!!