Char kway teow/fried flat rice noodle

Main Dish
4 servings
19 min
25 min
Very Easy


Number of serving: 4
500 g Kway Teow/Flat Rice Noodle, loosen

150 200 g Bean Sprouts

4 - 5 Cloves Garlic, chopped

15 g Preserved Radish, chopped

15 g Chives, cut into 1-inch length

250 g Prawns, peeled

1 Lap Cheong/Chinese Sausage, casing removed and sliced

400 g Cockles/Blood Clams

4 Eggs

4 5 tablespoons Peanut Oil/Lard

Ground White pepper

Chili paste/Sriracha Chili Sauce to taste



2 tablespoons Oyster Sauce

3 tablespoons Dark Caramel Sauce or 4 tablespoons Dark Soy Sauce

2 tablespoons Soy Sauce


  • If using frozen Blood clams, defrost and wash. Pour in some boiling water onto the clams for about 40 seconds and drain. Then shell the clams and set aside.
  • Heat a large wok over high heat. Add 1 ½ tablespoon of oil and toss in the preserved radish and garlic. Give it a quick stir and mix in prawns and Chinese sausage.
  • Stir and mix in the noodles. Then add in 2 tablespoons sauce, chili paste and give it another quick stir.
  • Push the noodles aside and add in another ½ tablespoon of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back.
  • Then toss in the bean sprouts and adjust the seasoning with extra sauce if necessary.
  • Stir until well combine and add in the clams, chives and a few dashes of white pepper and cook until well combine.
  • Serve immediately.


Char Kway Teow/Fried Flat Rice Noodle, photo 1
Char Kway Teow/Fried Flat Rice Noodle, photo 2


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