Malaysian Char Kway Teow. Flat wide rice noodles with a savory flavor, coated in sweet, salty soy sauce. Pork belly, Chinese chives, and garlic are paired with the noodles. This is a great meal for lunch or dinner. This recipe takes only 30 minutes.

What does char Kway teow taste like?

I love char kway teow. The charred, soft, chewy rice noodle is my favorite Malaysian dish. The crunchy bean sprouts are accompanied by flavourful chives, tough pork belly, and an egg. This dish is delicious with sambal or a Chilli Garlic Sauce, which you can get at any Asian grocery store.

This is a dish I must have whenever I go to Malaysia! The works are responsible for the delicious taste of the noodles. The noodles get a charred, smokey flavor. You can get the same taste if you have an old work seasoned well. To make the recipe more accessible, I use a non-stick skillet. The noodles are still delicious!

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In Malaysia, they add cockles, but I have omitted that. Instead, the only protein used is pork belly and an egg. In the original recipe, they use pork lard for frying these noodles. This gives it an extra flavor. But in this version, I’m using pork belly.

Easy to make!

It is easy to prepare this char kway-teow! Preparing your ingredients is key before you start frying everything. This recipe is straightforward to follow and doesn’t require any complicated steps.

Where can I buy these ingredients?

Fresh rice noodles can be found in the chilled noodle section of most Asian supermarkets, such as T&T Canada. You can also use dried wide rice noodles. Soak them in warm (not hot) water for about 10 minutes, and then add 1/2 cup water when cooking them.

Sweet Soy Sauce is also available at Asian supermarkets, such as T&T, in the sauce aisle.


Dark Soy Sauce can be substituted for Sweet Soy Sauce if you cannot find it. Just add sugar to the Dark Soy Sauce.

You can find the optional chili garlic sauce at Asian supermarkets, such as T&T, in their sauce or spice section.

There are many recipes for char kway-teow online, but this one is delicious, easy to prepare, and approved by my Malaysian husband, haha! Please give it a go. Check out my other recipes below.


You’re probably wondering, what’s the difference between this dish and Chow Fun? This dish is popular in Malaysia, Singapore, and South East Asia. It is traditionally made with pork fat, but sometimes it includes shrimp or cockles. Dark Soy Sauce or Sweet Soy Sauce can also be used to give a sweet-salty flavor.

Chow Fun, a Cantonese dish originating in Hong Kong, comes in two varieties – a wet sauce version and a dry one. They don’t usually add cockles or sweet soy sauce. Chow Fun usually uses beef meat.

This recipe is for this recipe

The following ingredients are required to make char kway Teow:

One tablespoon of cooking oil.

Two hundred grams of pork belly, diced.

2 tablespoon garlic, minced.

Fresh rice noodles 2 lbs, soaked until softened in warm water.

Bean sprouts – 2.5 cups.

Chop 2 cups Chinese Chives.

1-2 teaspoons of chili garlic sauce.

Char Kway Teow Noodle Sauce:

Add more salt if you like it savourier.

Add more sweet soy sauce if desired.

Three tablespoons oyster sauce.

How to make Char Kway Teow

Whisk all the ingredients for your noodle dish in a small mixing bowl.

Soak your rice noodles in a large bowl of warm water. Peel the noodles apart and strain them immediately. Don’t oversoak, or you will end up with soggy noodles.