Egg Noodles Tossed in Char Kway Teow Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Wok-tossed egg noodles infused with a smoky, sweet-savory sauce inspired by Ipoh’s famous char kway teow street dish. This Asian-inspired noodle recipe, ready in about 18 minutes, blends fresh egg noodles, prawns, peeled and deveined, Chinese chives, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 Asian cuisine 420 cal/serving

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Ingredients

250 grams fresh egg noodles
100 grams prawns, peeled and deveined
2 tablespoons Chinese chives, chopped
100 grams bean sprouts
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/4 teaspoon white pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 large egg, beaten

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Instructions

Step 1: Bring a large pot of water to a boil and blanch 250 grams fresh egg noodles for 1 minute until just softened. Drain and set aside.
Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat until very hot. Add 3 minced garlic cloves and stir-fry for 30 seconds until aromatic.
Step 3: Add 100 grams peeled prawns and stir-fry for 1-2 minutes until they turn pink.
Step 4: Push the prawns and garlic to one side, pour in 1 beaten large egg, and scramble quickly until just set.
Step 5: Add the drained noodles, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1/4 teaspoon white pepper. Toss continuously for 2 minutes to coat noodles evenly and develop a slight char.
Step 6: Stir in 2 tablespoons chopped Chinese chives and 100 grams bean sprouts. Toss for another 30 seconds just to warm through without losing crunch.
Step 7: Remove from heat and serve immediately to preserve the smoky wok hei flavor.