Stir-Fried Char Kway Teow with Prawns and Chinese Sausage

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

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 drafted and published.

Wide rice noodles stir-fried over high heat with succulent prawns, sweet Chinese sausage, and a savory soy-based sauce. This Asian-inspired noodle recipe, ready in about 35 minutes, pairs wide rice noodles, raw prawns, Chinese sausage (lap cheong) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 10 min Serves 3 Asian cuisine 450 cal/serving

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Ingredients

300 grams, soaked in warm water for 20 minutes and drained wide rice noodles
200 grams, peeled and deveined raw prawns
2 links, thinly sliced Chinese sausage (lap cheong)
1 cup, rinsed bean sprouts
1/2 cup, cut into 1-inch pieces chives
3, minced garlic cloves
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp fish sauce
1/4 tsp white pepper
3 tbsp vegetable oil
2, lightly beaten egg

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until hot and shimmering. Add 3 minced garlic cloves and 2 thinly sliced Chinese sausage links. Stir-fry for 1-2 minutes until the sausage releases its aroma.
Step 2: Add 200 grams raw peeled prawns and stir-fry for 2 minutes until they start to turn pink.
Step 3: Push the ingredients to one side of the wok and pour 2 lightly beaten eggs into the empty space. Scramble gently for 1 minute until just set.
Step 4: Add 300 grams drained wide rice noodles, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp fish sauce, and 1/4 tsp white pepper. Toss everything together vigorously for 3-4 minutes until the noodles are heated through and coated evenly.
Step 5: Stir in 1 cup rinsed bean sprouts and 1/2 cup chives, cooking for an additional 1 minute until the sprouts are just tender but still crisp. Remove from heat and serve immediately.