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Savory Singapore Char Kway Teow Recipe with Shrimp

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A quick and authentic Singaporean stir-fried flat rice noodle dish featuring shrimp, Chinese sausage, and a smoky wok hei flavor. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 400g (14 oz) flat rice noodles (kway teow), fresh if possible
  • 200g (7 oz) shrimp, peeled and deveined
  • 1–2 links Chinese sausage (lap cheong), thinly sliced
  • 100g (3.5 oz) bean sprouts, washed and drained
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon chili paste or fresh chili (optional)
  • 3 tablespoons vegetable oil or peanut oil
  • 2 stalks green onions, chopped
  • Pinch of white pepper, freshly ground

Instructions

  1. Prep the Ingredients (10 minutes): Peel and devein shrimp if not done. Slice Chinese sausage thinly. Mince garlic and chop green onions. Rinse and drain bean sprouts. Separate noodles carefully to avoid clumps.
  2. Make the Sauce Mix: In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, and chili paste (if using). Set aside for easy pouring.
  3. Heat the Wok: Place your wok over high heat and let it get very hot. Add 1 tablespoon of oil and swirl.
  4. Cook the Shrimp: Toss shrimp into the wok, stir-fry for about 1-2 minutes until they start to pink. Remove and set aside to avoid overcooking.
  5. Cook the Sausage and Garlic: Add another tablespoon of oil, then the sliced Chinese sausage and minced garlic. Stir quickly until fragrant and sausage starts to crisp (about 1-2 minutes).
  6. Add Noodles: Add the rice noodles carefully, spreading them out in the wok. Pour the sauce mix over the noodles and gently toss to coat evenly. This should take about 2-3 minutes. If noodles stick, a splash of water can help loosen them.
  7. Push Noodles Aside & Scramble Eggs: Push the noodles to one side of the wok. Add remaining oil to the empty side, pour in beaten eggs, and scramble gently. Once eggs are slightly set, mix them into the noodles.
  8. Add Shrimp & Bean Sprouts: Return shrimp to the wok and toss with bean sprouts and green onions. Stir-fry everything together for 1-2 minutes until bean sprouts are just tender but still crisp.
  9. Final Seasoning: Sprinkle a pinch of white pepper, give everything a final toss, and remove from heat immediately to avoid sogginess.
  10. Serve: Plate immediately for best texture and flavor.

Notes

Use a very hot wok or skillet to achieve the smoky wok hei flavor. Avoid overcrowding the wok to prevent steaming the noodles. Scramble eggs separately before mixing for fluffy texture. Fresh noodles and bean sprouts improve texture. Adjust soy sauce amounts to control saltiness. For gluten-free, use tamari or gluten-free soy sauces. Substitute Chinese sausage with smoked bacon or omit for vegetarian version.

Nutrition

Keywords: Singapore Char Kway Teow, shrimp stir fry, flat rice noodles, wok hei, Chinese sausage, easy Asian recipe, quick dinner, authentic Singapore street food

Find it online: https://tomyumy.com/savory-singapore-char-kway-teow-recipe-with-shrimp-easy-and-authentic-guide/