Egg Noodles Tossed in Char Kway Teow Sauce
Wok-tossed egg noodles infused with a smoky, sweet-savory sauce inspired by Ipoh’s famous char kway teow street dish. This asian-inspired noodles ready in about 18 minutes blends grams fresh egg noodles, grams prawns, peeled and deveined, tablespoons 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.
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 cloves garlic cloves, minced
- 1 large egg, beaten
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Egg Noodles Tossed in Char Kway Teow Sauce take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Egg Noodles Tossed in Char Kway Teow Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Egg Noodles Tossed in Char Kway Teow Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Egg Noodles Tossed in Char Kway Teow Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Egg Noodles Tossed in Char Kway Teow Sauce?
Asian noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
