Char Kway Teow | Street Food Recipe From Singapore | World On My Plate | The Foodie

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork belly

Chicken sausage is lower in fat, while pork belly is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein and often more affordable than shrimp.

flat rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles provide more fiber, while egg noodles are usually cheaper.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce is better for health, while regular soy sauce is widely available.

Soak rice noodles in water for 5 to 10 minutes until softened.

Prepare the sauce by whisking together 3 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon sugar until most of the sugar is dissolved; set aside.

Heat 1.5 to 2 tablespoons vegetable oil in a wok until hot.

Add shrimp paste to the hot oil and sauté briefly.

Add thinly sliced chicken breast to the wok, breaking it apart with a spoon; cook for less than 2 minutes until done.

Add quartered white button mushrooms and firm tofu to the wok; sauté briefly with the chicken.

Add soaked rice noodles to the wok, shaking off excess water; mix to start cooking the noodles.

Add 3 beaten eggs to the noodles and mix to coat; scramble until the eggs are cooked and sticky.

Pour in the prepared sauce and mix thoroughly to combine; cook until everything is heated through and the noodles are coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens