Find out how to prepare stir-fried flat rice noodles, also known as char kway teow, a favorite hawker food in Singapore, at home. You can prepare this without using lard if you are concerned about your health.
Char kway teow is well-loved in Southeast Asia. Each country seems to have their own variations, but if you ask me, there’s really no rules when it comes to stir frying rice, kway teow or any noodles in general. A while ago I made Penang Char Kway Teow, which is very similar to this Singapore Char Kway Teow too.
ADKway Teow Noodles/ Fun Noodles
Kway teow noodles are basically made from rice and has wide and flat in shape. They are gluten-free. They are also known as “fun” noodles in Cantonese.1. Fresh kway teow noodlesIf you live in Asia, this can be easily obtain at grocery store or “wet” market. You can also make your own kway teow/hor fun noodles
2. Fresh refrigerated kway teow noodlesIf you live outside of Asia, it is very difficult to get freshly made kway teow noodles. However, fresh refrigerated flat rice noodles are widely available in Asian grocery stores
3. Dried kway teow noodlesThey come in different size: S, M, L, XL (just like clothing LOL). The size refer to the wideness. Use the XL size
ADManaged expectations
When it comes to char kway teow, I can probably say that the number one thing that people evaluate on whether it’s a good char kway teow or not is the “wok hei“. The “smoky charred” aroma that is imparted to the noodles when it’s cooked in high heat. Can we do wok hei with this homemade version of Singapore char kway teow?No, I couldn’t. Not with my stove. The stove is not capable of producing that kind of high heat. The one in the restaurant or hawker center can. BUT, still the homemade version is still tasty 😉
ADTips for making good char kway teow
1. Use fresh or fresh refrigerated kway teow noodles if possibleThey just taste better. Sometimes, I have to use dried kway teow noodles too and it’s okay, but I still prefer it with fresh or fresh refrigerated noodles2. Aim to cook no more than 2 servings at a timeChar kway teow tastes way better when you cook in small batch. When you cook in a big batch, you tend to break the noodles into little pieces simply because there is so much stirring you have to do to get everything well-combined3. Prepare the kway teow noodlesIf you use fresh, there’s really not much to prepare, BUT if you use fresh refrigerated, they need to be warmed up and then separate the strands of noodles. The dried version need to be soaked in water (not hot) until softened4. Mix seasonings in one bowl5. Get everything ready within you reachStir frying char kway teow happens quickly, which means you want to have things within your reach because the whole process takes about 5 minutes or less and you don’t want to overcook things6. Use carbon steel or cast-iron skillet or wok if possibleThey retain heat very well and cooks the food evenly. Sometimes I use regular pan too (like in the video) and it’s still acceptable7. Handle the kway teow as little as possibleThe more you stir the noodles the more it’s going to break into smaller pieces. The finished dish is not going to be long strand of noodles that’s for sure, some of the kway teow noodles will break into smaller pieces, and that’s normal. We just don’t want the whole thing to break into tiny pieces and get all mushy.
ADDid you make this Singapore Char Kway Teow recipe?
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