Char kueh teow


Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

There are two secrets to this dish. One is not to crowd your wok – too many noodles and you’ll steam more than stir fry. The second is heat. Keep the flame high and the noodles moving, and the dish takes on a dark, almost scorched flavour known as ‘the breath of the wok’.


  • 500 g (1 lb) fresh rice sheet noodles
  • 2 tbsp vegetable oil and


Cut noodles into strips 2 cm (¾ in) wide and place in a bowl. Pour boiling water over and gently pull them apart with a pair of chopsticks. Drain immediately and rinse under cold water to prevent overcooking. Drain well and mix with 1 teaspoon of peanut oil to prevent sticking.

Heat remaining oil in a hot wok and stir fry garlic and chilli for 30 seconds. Add prawns, squid, pork and sau