Char Kway Teow

Char Kway Teow is a beloved stir-fried noodle dish from Southeast Asia, particularly Malaysia and Singapore, featuring flat rice noodles (kway teow) tossed with dark soy sauce, shrimp, Chinese sausage, bean sprouts, and eggs. The name literally means "stir-fried rice cake strips," highlighting its core ingredient. It's a quintessential hawker food, often cooked over intense heat in a well-seasoned wok to achieve a signature smoky flavor known as 'wok hei'.

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🍽️ Nutrition at a glance

This dish is typically high in carbohydrates from the noodles and fat from the oil used in stir-frying, with moderate protein from the shrimp, sausage, and eggs. A standard serving provides a substantial energy boost, with a rough calorie ballpark of 500-700 calories per plate, depending on portion size and the amount of oil and meat used.

Nutrition breakdown

Calories	500 kcal
Protein	18 g
Carbs	55 g
Fat	22 g
Fiber	3 g
Sugar	5 g
Sodium	900 mg
Iron	3.5 mg
Calcium	80 mg
Potassium	250 mg
Vitamin A	120 µg
Vitamin C	15 mg
Vitamin B1 (Thiamine)	0.3 mg
Vitamin B2 (Riboflavin)	0.2 mg
Niacin (Vitamin B3)	3.0 mg

Per 1 plate (300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Char Kway Teow is a celebrated example of Penang's culinary heritage, with its preparation often considered an art form by hawker chefs who master the precise heat and timing. Nutritionally, while it's an energy-dense comfort food, its traditional accompaniment of fresh bean sprouts and chives adds a crunch and a modest dose of vitamins and fiber.