How to Cook Char Kway Teow

More than a few people over the years have been horrified to learn that I freely share all my recipes with the world. The reasons I do so can be boiled down to my belief that
1) there’s nothing new under the sun (Ecclesiastes 1:9)
2) there’s a lot more that goes into running a business than knowing how to cook
3) people like the idea of cooking for themselves but are generally too lazy to do so

Char Kway Teow


Sauce –

200ml soya sauce
1 cup sugar
50ml fish sauce
4 Tbsps chicken powder
1 Tbsp cooking caramel (thick soya sauce)
¼ cup water


Combine all ingredients and simmer until sugar is dissolved. Cool and store in the refrigerator for up to 8 weeks.

Noodles –

250g fresh rice noodles
1 ½ Tbsp oil
1 Tbsp minced garlic
1 Tbsp chilli paste (from soaked and blended dried chillies) – optional
¼ cup seafood, fish cake slices etc.
1 ½ Tbsp CKT sauce
1 egg
Small bunch of garlic chives, cut into 2-inch lengths
Small bunch of beansprouts


  1. Heat half the oil in wok until smoking. Add noodles and scorch.
  2. Add garlic and fry until aromatic.
  3. Add seafood and any other accompaniments. Add chilli paste if using.
  4. Drizzle about a teaspoon of the sauce at a time and mix well.
  5. Make sure sauce is absorbed before you add more.
  6. Crack egg into noodles and fold. Turn off heat and add beansprouts and chives and mix well.
  7. Remove and serve.



tn_Lenovo     Rode Mic

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