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Char Kway Teow

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Total time: 30 minutes

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Serves 5

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5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


5 cups - Fresh kway teow

300g - Bean sprouts

500g - Choy sum

150g - Prawns, peeled and deveined

1 ½ tb - Thick soy sauce

1 tb - Soy sauce

30g - Shallots, minced

20g - Garlic, minced

15g - Red chilies, roughly chopped

2 tb - Vegetable oil

¼ tsp - Black pepper, ground

A dash - Salt


Wok, Chopping board, Knife, Large bowl


1. Fill a large bowl with warm water. Soak the kway teow for 3 minutes. Peel the noodles apart and place them in a colander to strain off any access water. Keep it aside.

2. Heat the cooking oil in a wok over medium-high heat.

3. Add the minced shallots, garlic and red chilies to the wok. Saute for a few minutes until the shallots become translucent.

4. Add the prawns and stir fry for 1 minute.

5. Add the choy sum and bean sprouts. Stir fry for 2 minutes.

6. Add the kway teow and stir to mix well. Add the thick soy sauce, soy sauce, salt and black pepper. Stir fry for another 1 minute.

7. Serve hot.


1 serving = about 323g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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