Char Kway Teow

Char Kuey Teow is a national favorite in Malaysia and Singapore. Char means ‘stir-fried’ and kway teow refers to flat rice noodles although I swapped the flat noodles for rice noodles as that’s what I had in hand. Feel free to add any meat like pork or chicken to this recipe although this is strictly vegetarian @sarchakra

PREP TIME: 10 mins

COOK TIME: 25 mins

YIELDS: Serves 3


  • Rice noodles 8 oz
  • Vegetable oil 2 tbsp, divided
  • Bok Choy ¼ bunch
  • Red onion thinly sliced
  • Red bell pepper ½, thinly sliced
  • Green bell pepper ½, thinly sliced
  • Garlic 3-4 cloves, thinly sliced
  • Fresh ginger root 1 tbsp, thinly sliced
  • Baby Bella mushrooms 1 cup, sliced
  • Bean sprouts ½ cup
  • Chinese chives 1 tsp
  • Jalapeño ½, sliced
  • Fresh red pepper 1, thinly sliced
  • Sesame oil 3 tbsp
  • Soy sauce 3 tbsp
  • Sugar 2 tsp
  • Sambal olek 1 tbsp
  • Salt to taste
  • Black pepper 2 tsp


  • Heat a pan of water. Bring to a boil. Add salt. Turn the heat off. Put in rice noodles. Leave it soaked for 10 mins. Drain the water out. Rinse with cold water. Stir in 1 tbsp of oil. Keep aside.
  • Heat 1 tbsp oil. Sauté garlic and onion. Add mushrooms, red bell pepper, green bell pepper, ginger and keep stirring on high heat. Add the rice noodles.
  • In a bowl combine sambal olek, soy sauce, black pepper, salt, sugar and 1 tbsp of sesame oil.
  • Mix into the noodles. Add in bok choy, jalapeños, chives, bean sprouts and fresh red chilies. Stir to combine everything. Drizzle with rest of the sesame oil. Serve.
Prep the vegetables
Char Kway Teow
Char Kway Teow

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