Halal Char Kuey Teow

Course Main Course
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people



  • 4 cloves garlic finely chopped
  • 3 tsp preserved turnip (chai poh) finely chopped, optional
  • Some fish balls/cakes sliced
  • 8 prawns peeled & deveined
  • 250 grams wide flat rice noodles dried or fresh
  • 3 eggs
  • Some chinese chives cut into 2-inch lengths
  • Some bean sprouts

Chili Paste

  • 28 grams dried red chili peppers soaked
  • 2 fresh red chili peppers
  • 1/4 onion
  • A small knob of shrimp paste (belacan) optional
  • Some salt
  • Some oil

Stir-fry Sauce

  • 4 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp thick sweet soy sauce (kecap manis)
  • 2 tbsp sugar
  • 1/2 tsp fish sauce
  • 1/2 tsp salt
  • A dash of white pepper


  1. Peel and devein prawns and soak in icy cold water plus 2 tbsp of sugar for 30 mins.

  2. Meanwhile, prepare the noodles (if using dried noodles) by submerging in boiling water until opaque but not too soft (about 3 minutes) (see note 5). Quickly rinse with cold water and set aside.

  3. Prepare the chili paste by soaking dried red chili peppers in hot water until it softens and grind it together with the other ingredients under Chili Paste in a food processor. Set aside.

  4. Combine all the ingredients under Stir-fry Sauce in a bowl and set aside.

  5. Heat up some oil in a wok to medium heat and toss in the garlic & preserved turnip.

  6. Add in 2 tbsp chili paste (or more if you like) and continue stirring until the red colour darkens and the oil separates.

  7. Crank up the heat to high and add in fish balls/cakes and prawns.

  8. Toss in the noodles and drizzle the Stir-fry Sauce over the noodles and stir evenly.

  9. Push the noodles aside and break the eggs. Do not scramble yet, flip the noodles onto the eggs and let it cook and lightly charred before flipping and tossing to combine.

  10. Add in chinese chives and bean sprouts. Fold the noodles over and mix well. Serve immediately with chopped bird's eye chilis in light soy sauce (cili potong) if preferred.

Recipe Notes

  1. You cannot get wok hei from a non-stick wok. Carbon steel and cast iron woks (plus very high heat) are the best at giving off that illusive wok hei taste.
  2. Some say you cannot make Char Kuey Teow without lap cheong (chinese sausages) but this is the halal version of Char Kuey Teow for those who cannot eat pork.
  3. If you're vegan or vegetarian, replace fish balls/cakes with sliced tofu. Replace egg with scrambled tofu.
  4. You can keep the leftover chili paste in the refrigerator for up to a week or freeze for up to a month. The chili paste can be used in other recipes as well.
  5. I've tried just soaking the dried noodles in both cold and hot water as per the instructions on the package but it always ends up too stiff. Boiling or blanching is the best method for me.