A Singaporean Mum

Wok hei, smoky noodles, and a spicy kick — here’s my easy home-cooked Singapore Char Kway Teow that tastes just like hawker style!

Here’s how I do it!

Ingredients (serves 3)

300g kway teow

150g yellow noodles

6 cloves garlic, minced

Lard (or neutral oil)

Store-bought Sambal

Store-bought Char Kway Teow sauce (or 1:1 mix of dark soy + sweet soy sauce)

Splash of water, to moisten

Toppings:

1 Chinese sausage (lup cheong), sliced thinly

1 fish cake, sliced

Eggs

Cockles, rinsed (optional)

Beansprouts

Chives, cut into 3–4 cm pieces

Method (1 plate at a time)

1. Fry the aromatics

• Heat lard in a wok until hot.

• Add 2 cloves minced garlic and stir-fry until fragrant.

2. Add proteins

• Toss in fish cake and lup cheong.
• Stir-fry briefly.

• Stir in 1 tbsp sambal and fry for 20–30 seconds.

3. Cook the noodles

• Add in 100g kway teow and 50g yellow noodles.

• Pour in 1-2 tbsp CKT sauce and toss to coat evenly.

4. Scramble the egg

• Push noodles aside, add a little oil, and crack in 1-2 eggs.

• Scramble lightly, then mix into the noodles.

5. Finish the dish

• Add a splash of water to loosen if too dry.

• Stir in cockles (if using), beansprouts, and chives.

• Fry for another 30 seconds on high heat.

6. Serve

• Plate hot and enjoy immediately with extra sambal on the side.