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Malaysian-style char kway teow with wide rice noodles, whole prawns, chicken, bean sprouts and chives on a banana-leaf-lined plate

Photo: Ardzun / Wikimedia Commons · CC BY-SA 4.0

Seafood

Malaysian-Style Char Kway Teow with Prawns, Chicken & Bean Sprouts

Wide rice noodles pick up smoky wok flavor with juicy prawns, tender chicken, fish cake, eggs and crisp bean sprouts in a balanced savory-sweet sauce.

Developed for DishGal · Updated 2026-09-28

SeafoodEasy Chicken RecipesEasy Seafood Recipes
Prep25 min
Cook15 min
Total40 min
Cost$5.60

Directions

  1. Prepare the noodles and proteins

    Separate fresh noodles gently with your fingers; if refrigerated and stiff, microwave them covered for 30 seconds. Toss chicken with 1 tablespoon soy sauce and cornstarch. Pat prawns very dry and keep both proteins chilled until the wok is hot.

  2. Mix the sauce

    Stir the 3 tablespoons light soy, dark soy, oyster sauce, sugar, white pepper and water together. Set every remaining ingredient beside the stove because the cooking moves quickly.

  3. Cook the chicken safely

    Heat a 14-inch wok or 12-inch cast-iron skillet over high heat until a drop of water evaporates instantly. Add 1 tablespoon oil and spread the chicken in one layer. Stir-fry 3 to 4 minutes until browned and 165°F in the thickest pieces; transfer to a clean plate.

  4. Cook the prawns

    Return the wok to high heat, add 1 tablespoon oil and stir-fry the prawns for 2 to 3 minutes until opaque and 145°F. Transfer them to the chicken plate so they do not overcook.

  5. Char the noodles

    Add the final tablespoon oil, then garlic and fish cake for 30 seconds. Add the noodles and leave undisturbed for 45 seconds before tossing. Pour the sauce around the hot sides of the wok and toss for 1 to 2 minutes until the noodles are evenly bronzed.

  6. Scramble and combine

    Push noodles to the perimeter, pour eggs into the center and scramble until softly set, about 45 seconds. Return chicken and prawns with any juices and toss for 30 seconds.

  7. Finish with crunch

    Add bean sprouts and chives and toss just 45 to 60 seconds so they remain crisp. Divide immediately among warm plates, making the prawns and vegetables visible, and serve with lime and sambal at the table.

Why this works

Why it worksCooking chicken and prawns separately gives each enough contact with the hot metal and lets both hit safe temperatures without steaming the noodles.
Why it worksFresh rice noodles need only a brief high-heat toss; resting them against the wok before adding sauce builds caramelized edges rather than a soft, wet texture.
Why it worksBean sprouts and chives enter last, preserving the crispness and fresh contrast visible in a well-made plate of char kway teow.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon14-inch flat-bottom wokA broad, fast-heating surface gives noodles and proteins room to sear instead of steaming.See current options → Compare on AmazonInstant-read thermometerVerify chicken at 165°F and prawns at 145°F during their separate, brief cooking stages.See current options → Compare on AmazonWide wok spatulaA broad edge lifts and folds fragile flat noodles without chopping them into short pieces.See current options →

Swaps & notes

Easy swaps

  • Use 12 ounces extra-firm tofu instead of chicken: press, cube and sear until golden before cooking the prawns.
  • For a shellfish-free version, increase chicken to 1 pound and replace oyster sauce with mushroom stir-fry sauce.
  • Dried wide rice noodles may be used, but soak or boil only until pliable according to the package, rinse cool and drain very thoroughly before stir-frying.

Cook notes

  • A broad pan and genuinely high heat matter more than owning a traditional wok. If your burner is modest, cook the noodles in two batches and divide the sauce evenly.
  • Do not crowd raw protein or return it to the plate that held it before cooking; use a clean plate to avoid cross-contamination.
  • Fresh noodles vary in salt and softness, so taste the mixed sauce and reduce light soy slightly if your noodles are already seasoned.
  • The family base is not hot. Sambal belongs at the table so each diner controls the heat.
  • Total time assumes ingredients are fully measured before the wok is heated; the active cook is about 15 minutes.

Storage

Cool leftovers in a shallow container within 2 hours and refrigerate for up to 3 days. Reheat one portion in a very hot skillet with 1 tablespoon water until the noodles loosen and both chicken and prawns reach 165°F. Freezing is not recommended because rice noodles and sprouts lose their texture.

Questions

Why did my noodles break?

They were probably cold or tossed too aggressively. Warm stiff fresh noodles briefly, separate them by hand and use a lifting motion rather than chopping through them with the spatula.

Can I get wok hei on an electric stove?

You can still build good char. Preheat a cast-iron skillet thoroughly, dry every ingredient and work in batches so moisture does not drop the surface temperature.

Can I make the sauce ahead?

Yes. Mix it up to one week ahead and refrigerate in a jar. Shake or stir before measuring because the sugar settles.

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Malaysian-Style Char Kway Teow with Prawns, Chicken & Bean Sprouts
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1. Prepare the noodles and proteinsSeparate fresh noodles gently with your fingers; if refrigerated and stiff, microwave them covered for 30 seconds. Toss chicken with 1 tablespoon soy sauce and cornstarch. Pat prawns very dry and keep both proteins chilled until the wok is hot.
2. Mix the sauceStir the 3 tablespoons light soy, dark soy, oyster sauce, sugar, white pepper and water together. Set every remaining ingredient beside the stove because the cooking moves quickly.
3. Cook the chicken safelyHeat a 14-inch wok or 12-inch cast-iron skillet over high heat until a drop of water evaporates instantly. Add 1 tablespoon oil and spread the chicken in one layer. Stir-fry 3 to 4 minutes until browned and 165°F in the thickest pieces; transfer to a clean plate.
4. Cook the prawnsReturn the wok to high heat, add 1 tablespoon oil and stir-fry the prawns for 2 to 3 minutes until opaque and 145°F. Transfer them to the chicken plate so they do not overcook.
5. Char the noodlesAdd the final tablespoon oil, then garlic and fish cake for 30 seconds. Add the noodles and leave undisturbed for 45 seconds before tossing. Pour the sauce around the hot sides of the wok and toss for 1 to 2 minutes until the noodles are evenly bronzed.
6. Scramble and combinePush noodles to the perimeter, pour eggs into the center and scramble until softly set, about 45 seconds. Return chicken and prawns with any juices and toss for 30 seconds.
7. Finish with crunchAdd bean sprouts and chives and toss just 45 to 60 seconds so they remain crisp. Divide immediately among warm plates, making the prawns and vegetables visible, and serve with lime and sambal at the table.