A Singaporean Mum

Smoky, flavourful, and packed with prawns, eggs, and crunchy beansprouts — Penang-style Char Kway Teow is a family favourite! The key to achieving that signature wok hei at home? Fry just one plate at a time. Unlike commercial woks, home woks don’t retain the same intense heat, so keeping it small ensures maximum flavour in every bite.

Here’s how I do it!

Ingredients (serves 1)

Ipoh hor fun (thinly sliced kway teow)

Pork lard or cooking oil

1 tbsp minced garlic

Sambal (optional, for spice)

1 tbsp Char Kway Teow Sauce

Salt, to taste

A handful of beansprouts

1 egg

3-4 Prawns (peeled and deveined)

Optional Toppings:

Lup cheong (Chinese sausage), sliced

Fish cake, sliced

Method

1. Heat the wok

• Heat a wok until very hot.

• Add pork lard (or oil) and swirl to coat.

2. Sauté aromatics

• Add minced garlic and sauté briefly until fragrant.

3. Cook the proteins

• Add prawns and any extra toppings (lup cheong, fishcake).

• Stir in sambal for heat, if using.

• Stir-fry until prawns turn pink.

4. Add noodles and sauce

• Add a handful of kway teow and drizzle in 1 tbsp Char Kway Teow sauce.

• Toss quickly to coat the noodles.

5. Cook the egg

• Push noodles and toppings to one side of the wok.

• Add a little more lard to the empty space, crack the egg, and let it fry until semi-cooked.

• Break the yolk and mix slightly.

• Scoop noodles over the egg.

6. Finish with beansprouts

• Add salt (to taste) and beansprouts.

• Add in a splash of water to moisten.

• Stir-fry everything together over high heat until well combined.

7. Serve

• Plate immediately while hot for the best wok hei flavour.