Malaysian Char Kway Teow Recipe

Char Kway Teow recipe, Malaysia

Our Asian food lover, Sandra Scott, brings us this recipe for healthy and delicious Malausian Char Kway Teow.


Recipe courtesy Chef Ting, Traders Hotel Yangon, Myanmar

½  cup cooking oil

1 tsp minced garlic

1 ½ tsp chili paste

6 prawns, (large shrimp) peeled and deveined ½ lb squid cut into rings ½ lb chicken sausages sliced

1/3 lb fish cake, slice

½ rice noodle

2 chicken eggs

2 cups bean sprouts

2 tsp diced chives


1 tsp sweet soy sauce

1 1/3 tsp light soy sauce

1 tsp fish sauce

1 1/3 tbsp oyster sauce

¾ tsp sugar

1 tsp chicken powder

1 1/3 tbsp dark soy sauce


Make sauce and set aside. Heat the oil in the wok; add the garlic and chili paste. Stir-fry for a few seconds.

Add prawns, squid, sausage and fish cake and toss constantly until they change color.  Add noodles; sprinkle sauce over it. Cook for 1-2 minutes until the noodles begin to soften.  Push to one side. Scramble eggs on the side.

Mix and cook a few minutes more. Add bean sprouts and toss. Garnish with chives. Ready to serve.


Want more recipes from Traders Hotel? Check out their Indian Potato Curry Recipe.

Read about Sandra Scott’s take on breakfasts at international hotels in Asia.


Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. A writer and editor for more than 25 years and author of the regional food-travel bestsellers, The The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at

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