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Char Kway Teow

Sincerely I wonder. I wonder why for years we have been reminded that women must learn to cook? Is it some sort of a cultural thingy? How about the men? What? They only eat whereas we women are the ones who must slog in the kitchen? I really don't know. You tell me. Years and years of being drilled that I must learn to cook, from as young as I was, seemingly is the cause of confusion. Especially, don't you think in Indian households? But why? I can understand back then marriage story whereby men worked and women were the home keepers. Not anymore. We work as well and we contribute money package as well. So then (Home Made Curry Mee, Malaysian Fried Mee, Hokkien Mee, Curry Chicken Noodles & Bee Hoon Soup)? Duh! Alright. Weekend food when I am struggling with time. Fried noodles. Either the dry style (Tom Yam Fried Mee Hoon & Mee Siam) or soupy version (Penang Mee Yoke, Penang Assam Laksa, Mee Rebus, Curry Mee, Laksam Kelantan & Mee Rojak) Char Kway Teow is? Malaysian famed street noodle. Broad rice noodles/kway teow interestingly fried alongside bean sprouts, eggs, cockles, fish balls, seasoned with dark sauce and light sauce.

300g (about 1/2 a packet)kway teow/flat rice noodles
1 cup bean sprouts 
A few chives - sliced into 1 inch length
50g/ a handful of cockles (already removed from shells)
5-6 fish balls - sliced into 3 pieces
3 eggs
1 tbsp dried chilli paste/chilli boh 
6 garlic - chopped
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
4 tbsp oil
Salt to taste (use sparingly) 

In heated oil, saute garlic.
Add chilli paste and fry till oil splits. 
Add noodles, pour dark and light sauce and quickly stir. .
Push noodles aside and break eggs in the centre of the wok. 
Gently fold noodles over. Combine in bean sprouts, chives, fish balls and cockles. 
Stir all together and remove from heat.
(Note: if needed, sprinkle a bit of water while frying to soften noodles)


  1. My kitchen is small and holds heat, so thanks for the warning on this. I will be sure and open a window to get a breeze going. Anyhow this dish does look like a healthy blend of tasty ingredients. Knowing that I could do the prep work in advance, the dish itself cooks up in no time-which is a definite plus. Glad you shared this one and have great day.

  2. I always asked for extra cockles when I had this fried kway teow...yum yum .

  3. I've never had Fried Kway Teow before, but it looks delightful. I'll give this a try sometime. Bookmarked the recipe, thanks for sharing this, Nava!


    A Single Girl's Musings

  4. I love your version of Kway Teow plus it is gluten free if I add my GF soy sauce. what are cockles? Don't laugh at my petty knowledge.

  5. Me too! I've never had Fried Kway Teow before. Yes,it really looks delightful!!! I think, you should open a Malaysian Restaurant in Turkey!!! I will be your permanent customer!!!

    Love from Antalya, Turkey.

  6. I really love the wide, flat noodles. Thanks for sharing!

  7. I never had kway teow,but sound delicious and the color of your version make my mouth watering now :)

  8. Wow!This is one of my favourite.

  9. Nava - this looks stunning! I've never had anything like this and it's so bright and colorful! Thanks for sharing!

  10. I love recipes which are street food. A definite comfort food.

    Did you change the look of your blog? Love the new look.

  11. It's a must to ass cockles when I make my own CKT eventhough I dont really fancy over it. This is to enhance the taste of CKT..ehehehh

    Neway, thanks for dropping by my blog.

  12. Thank you so much everyone and appreciate all the lovely comments.

  13. Nice recipe, I loveee char kway tiao, gonna try this out! Thanks for sharing! :)

  14. I love that first photo! you're getting better and better at it. BTW I love kway teow and I cant recreate the same Malaysian taste here as we dont have the blood cockles so I use the normal cockles.

  15. [guuullppp!!!] my-all-time-favorite-food!!!! nice!!!

  16. My mouth is watering, I need to cook ASAP.

  17. Wow, looks superb for sure! Though a very new recipe to me


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