Recipe Char Koay Teow

Char Koay Teow is a beloved Malaysian dish renowned for its smoky flavour and rich mix of ingredients. This stir-fried noodle dish is a flavorful combination of flat rice noodles, prawns, cockles, Chinese lap Cheong (sausage), eggs, bean sprouts, and chives, all stir-fried in a mix of soy sauce, chilli, and belacan (shrimp paste). Let's explore how to prepare this delectable dish, along with some tips, variations, and nutritional information.


  • 400g flat rice noodles (koay teow)
  • 200g large prawns, shelled and deveined
  • 100g cockles (optional)
  • 2 Chinese lap Cheong sausages, sliced thinly
  • 3 eggs
  • 200g bean sprouts
  • 4 cloves garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons chili paste
  • 1 tablespoon belacan (shrimp paste)
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. Prepare Ingredients: Soak the flat rice noodles in warm water for about 15 minutes until softened. Drain and set aside. Clean the prawns and cockles thoroughly. Slice the lap cheong sausages thinly. Beat the eggs in a bowl.

  2. Stir-Fry: Heat vegetable oil in a wok over high heat. Add minced garlic and stir-fry until fragrant. Add prawns, cockles, and lap cheongs. Cook until the prawns turn pink and the lap cheong is slightly caramelised.

  3. Noodle Addition: Push the ingredients to the side of the wok. Crack the eggs into the empty space and scramble until cooked. Then, add the soaked rice noodles to the wok.

  4. Flavour Infusion: Drizzle soy sauce, chilli paste, and belacan over the noodles. Toss everything together until well combined and evenly coated. Season with salt and pepper to taste.

  5. Final Touch: Add bean sprouts and stir-fry for another minute until the bean sprouts are slightly wilted but still crunchy.

  6. Serve: Transfer the Char Koay Teow to serving plates and garnish with chopped chives.


  • High Heat: Cooking over high heat is essential to achieve the smoky flavour and wok hei (breath of the wok) characteristic of Char Koay Teow.
  • Fresh Ingredients: Use fresh prawns and cockles for the best flavour.
  • Customization: Adjust the level of spiciness by adding more or less chilli paste according to your preference.
  • Wok Size: Use a large wok to ensure all ingredients are evenly cooked without overcrowding the pan.


  • Vegetarian Option: Substitute prawns and cockles with tofu or tempeh for a vegetarian version.
  • Seafood Delight: Add squid, crab meat, or fish slices to enhance the seafood flavour.
  • Spice It Up: Add extra chilli for a spicier kick, or include fresh chilli slices for added heat and colour.

Nutritional Information:

  • The calorie count for a serving of Char Koay Teow varies depending on the ingredients used and portion size. On average, one serving may contain approximately 400-500 calories.


Char Koay Teow is not just a dish; it's a culinary experience that captures the essence of Malaysian street food culture. With its tantalising mix of flavours and textures, this stir-fried noodle dish continues to delight food enthusiasts worldwide. Whether enjoyed as a quick meal on the go or savoured leisurely with friends and family, Char Koay Teow never fails to satisfy cravings for bold and aromatic Asian cuisine.


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