15-Min Wok Char Kway Teow
Crispy, smoky stir-fried flat rice noodles with prawns, egg, and a punchy soy-garlic sauce. The wok char gives it that signature charred edge that tastes like restaurant.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 200 g fresh prawns (peeled and deveined)
- 300 g fresh flat rice noodles (about 2 inches wide)
- 2 whole eggs
- 3 tbsp soy sauce
- 3 cloves garlic (minced)
- 50 g Chinese chives or scallions (cut into 1-inch pieces)
Instructions
- 1
Heat a wok or 12-inch skillet over high heat for 30 seconds until smoking hot.
- 2
Add 2 tbsp neutral oil. Swirl to coat, then add minced garlic and sauté 20 seconds until fragrant.
- 3
Add prawns and cook 2 minutes until they turn pink, stirring constantly.
- 4
Push everything to the side. Crack eggs into the empty space and scramble 30 seconds, then toss with prawns.
- 5
Add rice noodles and soy sauce. Stir constantly for 2–3 minutes until the noodles are heated through and edges char.
- 6
Toss in chives, stir for 10 seconds, then slide onto a plate and serve immediately.
Tools you’ll need
- wok or 12-inch skillet
- wooden spatula or wok turner
- cutting board and knife
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