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Wok-Fried Rice Noodles with Chicken and Squid

Wok-Fried Rice Noodles with Chicken and Squid

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You’ll find fresh rice noodles in well-stocked Asian markets.


  • 3 tablespoons vegetable oil
  • 1 small skinless, boneless chicken thigh (about 4 ounces), chopped into ¼-inch pieces
  • 3 ounces squid, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 10 ounces fresh rice noodles; or 8 ounces dried pad thai noodles, soaked 1 hour
  • 2 tablespoons Golden Mountain Seasoning Sauce or Thai thin soy sauce
  • 1 tablespoon chopped preserved cabbage (optional)
  • 1 tablespoon chopped preserved sweet radish (optional)
  • Freshly ground white pepper
  • 2 cups chopped romaine lettuce
  • Hot chili paste (such as sambal oelek; for serving)

Recipe Preparation

  • Heat oil in a large skillet over high. Cook chicken, squid, and garlic, stirring, until chicken is almost cooked through and garlic is golden, about 2 minutes. Add noodles and sugar. Cook, stirring, until noodles start to brown and chicken is cooked through, about 2 minutes. Stir in seasoning sauce and cabbage and radish, if using.

  • Push noodles to the edge of skillet and crack eggs into the center. Let eggs sizzle slightly, then break up yolks and whites with spatula. Cook until whites start to set. Toss noodles into eggs to coat and to form smaller pieces of egg. Cook, undisturbed, until underside is brown. Turn and add scallions and fish sauce. Season with pepper and toss.

  • Arrange lettuce on a platter; top with noodle mixture. Serve with chili paste.

Recipe by Kris Yenbamroong,

Nutritional Content

Calories (kcal) 370 Fat (g) 15 Saturated Fat (g) 3 Cholesterol (mg) 175 Carbohydrates (g) 43 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 17 Sodium (mg) 1160Reviews Section

Authentic Thai Fried Rice Recipe (ข้าวผัด) – Street Food Style!

Fried rice is a very typical Thai street food, available at every restaurant that serves stir fried dishes throughout the Thailand.

In this Thai fried rice recipe with shrimp, you’ll learn how to make a delicious plate of fried rice just like you’d find it in Thailand.

Authentic Thai fried rice recipe

Types of Noodles You Can Use for Malaysian Fried Noodles

The most common type of noodle used for this dish is fresh yellow noodles.

When I lived in the States, I would use fresh yakisoba noodles that I purchased at the Asian supermarket for this dish. You can also use Hokkien noodles.

Another option is to use instant noodles (minus the flavor packets). They&rsquore a lot thinner and crunchier in texture but they will work.

You may also use spaghetti in a pinch. Undercook it by a minute or two based on the instructions on the packet so that it does not get too soggy when stir-fried.

Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

Seafood bird nest or Mi Xao Gion is a dish that you will most likely find in high-end Chinese and Vietnamese restaurants. It’s a tender, flavorful seafood and vegetable stir fry, served on a bed of crispy fried egg noodles that resembles a bird’s nest.

But you don’t need to go to a fancy restaurant to enjoy this. It requires a bit of preparation, mainly cutting up vegetables, but you can cook prep and cook up this dish at home in under an hour.

Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

The seafood and vegetables are precooked separately then stir-fried together in a flavorful dark sauce with garlic, shallots and ginger.

The typical seafood for Mi Xao Gion includes squid (or similarly cuttlefish and calamari), shrimp and scallops. If you are not a fan of seafood, you can also replace the protein with beef, pork, chicken and tofu for a vegetarian option.

Make sure to clean the seafood properly and give it time to marinate. Since I already have a pot of oil for deep-frying the noodles, I also deep fry the seafood for that fried flavor. Dust it with corn starch starch and deep fry until just opaque. No need to cook the seafood all the way through. It will continue to cook in the stir fry. An overcooked shrimp, calamari or scallop gets rubbery and tough. No bueno.

Vegetables for Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

Egg noodles for Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

The typical vegetables are a colorful array of bok choy, carrots, mushrooms and all colors of bell peppers. If you don’t have any of those vegetables, you can substitute with broccoli, cauliflowers, yellow squash, or whatever you have on hand, as long as there is a mix of colors.

I precook the vegetables (except mushroom) by blanching them in boiling water with a bit of salt and vegetable oil. The oil add a beautiful sheen to the vegetables and highly recommended.

No need to transfer the blanched vegetables to an ice bath. People do this to stop the cooking and to keep the colors vibrant. But this makes my vegetables ice cold. Instead, don’t overcook the vegetables. Since they are all cut into bite-size equal pieces, they only take a few seconds in the boiling water and no more than one minute for the denser vegetables. Once they turn vibrant in color, remove them from the boiling water and set aside.

Sauce Ingredients for Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

The sauce for Mi Xao Gion is a mixture of soy sauce, sesame oil, Shaoxing wine, oyster sauce and sugar. Tapioca starch is whisked as a thickening agent.

The egg noodles I’m using are made of wheat flour and always yellow in color. Look for packages that say “pan-fried noodles” for the best result. You can find these noodles in the refrigerated section. They are sometimes vacuumed-sealed or loosely packed in small plastic bags.

There is no need to rinse or boil the noodles. Divide them into individual servings and gently drop them into the fryer. Make sure that oil is hot. The dropped noodle should puff up immediately to get the crispy texture.

This noodle “bird nest” holds all that saucy seafood and vegetable goodness.

Stir-Fried Vegetables & Seafood for Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

To make the fried noodles more into the shape of a bird nest, you can sandwich and shape the noodles between two equal size metal strainer, then deep-fried the egg noodles in this position. This will create a lovely bowl-shape. But this is too much work for me and create more things to wash. Also, no bueno.

To make things easier, I simply deep-fry them in my wok, which usually is flat at first. I transfer the noodles into a large bowl. While they are still hot, I gently press down on the noodles into the bowl with a large ladle. This creates a shallow well and is good enough as a “bird’s nest” for me.

Squid, shrimp, scallops for Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

This dish is best served immediately while the noodles are crunchy. Leftover noodles will soak up the sauce and even be more flavorful. It just won’t be as crunchy or crunchy at all the next day, but still very delicious.

Recipe below. As always, happy cooking!

Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)


Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. [4] It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other fish or meat.

Many of the ingredients are provided on the side as condiments, such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts, spring onion and other miscellaneous fresh vegetables. [5] Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp entirely.

Though stir fried rice noodles were introduced to Thailand from China centuries ago, the dish pad thai was invented in the mid-20th century. [6]

Author Mark Padoongpatt [7] maintains that pad thai is ". not this traditional, authentic, going back hundreds of years dish. It was actually created in the 1930s in Thailand by Plaek Phibunsongkhram, who was the prime minister at the time. The dish was created because Thailand was focused on nation building. [2] So he created this dish using Chinese noodles and called it pad Thai as a way to galvanize nationalism." [8]

Another explanation of pad thai's provenance holds that, during World War II, Thailand suffered a rice shortage due to the war and floods. To reduce domestic rice consumption, the Thai government under Prime Minister Phibunsongkhram promoted consumption of noodles instead. [9] His government promoted rice noodles and helped to establish the identity of Thailand. [2] As a result, a new noodle called sen chan (named after Chanthaburi Province) was created. Pad thai has since become one of Thailand's national dishes. [10] Today, some food vendors add pork or chicken (although the original recipe did not contain pork because of the government's perception that pork was a Chinese meat). [11] Some food vendors still use the original recipe.

However, It is very important to note that Pad Thai was never mentioned in any of the Prime Minister Phibunsongkhram speeches. He only mentioned the term 'Kuay Tiew' (ก๋วยเตี๋ยว) which means 'noodle' dishes in his speech. Therefore, the explanation and narrative that Prime Minister Phibunsongkhram is the father of Pad Thai is inconclusive and debatable, especially among food scholars in Thailand. [12]

Recipe: Wok-fried duck with vermicelli noodles

Bring joy to tonight's dinner with coconut's many-splendoured zing.

Any meal with duck seems slightly decadent - which is why I love this dish.

Feel free to add or take away any number of items here to suit your palate. I like to add coriander, long-leafed mint and fried garlic slithers, and I'll sometimes swap the vermicelli for fresh, thick rice noodles. All delicious!

You can use chicken instead of duck - or try squid, crab, prawns or sliced beef.


600g duck breasts, skin on, trimmed, cut into strips
2 garlic cloves, chopped
1 lemongrass stem, white part only, finely sliced
1 long red chilli, sliced on the diagonal
1/3 cup vegetable oil
1 large white onion, cut into 1cm slices
1 1/4 cups coconut milk
2 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp tamarind pulp
1 tbsp caster sugar
pinch of sea salt
2 cups cooked vermicelli noodles, to serve
1/4 cup golden-fried, crispy eschalots
1/2 cup Thai basil leaves, to garnish

1. Place the duck, garlic, lemongrass and chilli in a bowl and mix well.

2. Place 3 tbsp of vegetable oil in a hot wok over a high heat. Add duck mixture in batches and stir-fry for 1-2 minutes or until cooked, then remove the duck.

3. Add remaining oil and onion to wok and stir-fry for 1-2 minutes or until light golden. Return the duck mixture to wok, add the coconut milk and bring to the boil. Reduce heat and simmer for 1-2 minutes.

4. Add the fish sauce, oyster sauce, tamarind pulp, caster sugar and a pinch of salt. Simmer for a few minutes. Check seasoning.

5. To serve, place some blanched vermicelli noodles in four bowls. Place the wok-fried duck on top and garnish with the crispy eschalots and Thai basil. Serve immediately.


Seafood bird nest or Mi Xao Gion is a dish that you will most likely find in high-end Chinese and Vietnamese restaurants. It’s a tender, flavorful seafood and vegetable stir fry, served on a bed of crispy fried egg noodles that resembles a bird’s nest.

But there’s no need to go to a fancy restaurant. You can prep and cook this at home, and have this on your table in under one hour.

Pho is to Vietnam as Pad Thai is to Thailand. It’s a common street food in Thailand and one of the most popular dishes ordered in many Thai restaurants here in the United States. Pad Thai is a stir-fry noodle dish, tossed in a sweet and sour tamarind sauce. It is a well-balanced meal-in-bowl of many textures and Southeastern flavors.

Looking for a quick noodle soup recipe to warm the soul? Well, here it is! Vietnamese chicken and bamboo noodle soup (Bun Mang Ga) is rice vermicelli noodles in a hearty bamboo-infused chicken broth. The bowl is garnished with green onions, cilantro and a couple of vibrant red slices of chili for that spicy kick.

If you’ve ever dined at an Asian-fusion restaurant, chances are you’ve seen garlic noodles on the menu. It's a seemingly simple dish of egg noodles packed full of garlicky and buttery flavors. A quick Google search resulted in a lot of recipes claiming to be a close restaurant replication. There were a few variations between the recipes so I took the common ingredients from the highly-rated recipes and meshed it into one. The result? Darn delicious.

Pho Ga (Vietnamese Chicken Noodle Soup) is the quick poultry alternative to its more well-known and beloved cousin, Pho Bo (Vietnamese Beef Noodle Soup). Pho consists of rice noodles in a hearty and aromatic broth made from either beef or chicken stock, topped with meat and garnished with fresh herbs.

Have you tried Central Vietnam’s spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin, Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup).

Bun Bo Hue originates from the city of Hue in Central Vietnam. This popular noodle soup is all about spicy beefy lemongrass flavor and the thick rice noodles that absorbs it all.

Banh Canh is a thick Vietnamese noodle made from tapioca flour or a mixture of tapioca flour and rice flour. The more tapioca flour, the chewier the noodles. I like to call these the Vietnamese udon noodles.

These banh canh noodles are made by pressing the dough through a potato ricer or spaetzle with large holes and dropping them directly into boiling water.

Pho Tai Lan is a type of Northern-style beef noodle soup where instead of raw slices of beef topping the bowl, it is thin slices of beef and lots of garlic wok-fried in beef fat (tallow). As you can imagine, this extra step adds a whole new level of of flavor to an already very flavorful noodle soup.

Bun Thang is an elegant chicken noodle soup of Hanoi in Northern Vietnam. It is a noodle soup that is particular in all the toppings being cut the same beautiful thin strands. It consists of rice vermicelli noodles in a chicken and sometimes pork broth, salted dried shrimp floss, and delicate thin strands of shredded chicken, Vietnamese ham (Cha Lua/Gio Lua), scrambled eggs and shiitake mushrooms.

Bun Mang Vit is a Vietnamese rice vermicelli duck noodle soup with bamboo shoots, garnished with shredded cabbage, green onions and a wedge of lemon for squeezing. Other herbs like mint, cilantro, Vietnamese coriander (Rau Ram) and green onions may also garnish the bowl. This noodle soup comes with the must-have ginger fish sauce (Nuoc Mam Gung) for dipping the slices of duck meat.

Hu Tieu noodle soup is the rebel of all Vietnamese noodle soups. There are no rules. You can add whatever delicious topping you want (chicken, pork, eggs, innards and/or seafood). You can have it with broth, without broth (dry) or with broth on the side. You can have it with rice noodles (Pho noodles), tapioca noodles (Hu Tieu noodles), egg noodles (Mi noodles) or any combination of them. It’s delicious chaos in a bowl.

Banh Canh is the only Vietnamese noodle soup that you will eat with a spoon. However, if you are like my kids, forego the spoon and chopsticks altogether, and slurp it directly from the bowl.

Mi Trieu Chau is egg noodles in a clear and flavorful pork broth. You can choose from a variety of toppings: blanched Choy Sum (similar to the well-known Bok Choy but with a longer stalk), wontons, squid, shrimp, ground pork, and thinly sliced pork organs like kidney, heart and liver. It’s garnished with a few bits of crispy pork fat (nom nom nom) and a sprinkle of chopped cilantro and green onions.

The most iconic Vietnamese dish of them all. Pho Bo consists of beef broth, rice noodles, herbs, and various cuts of meat. In Vietnam, Pho is very popular for breakfast. Vendors shop for the freshest ingredients in the wee hours of the morning to make the deep and flavorful stock in time for the morning rush hour. Locals would stop by for a hearty and delicious breakfast-in-a-bowl before heading to work.

My husband loves ramen so when we get a chance to go to San Francisco, we head to the Westfield mall food court and have lunch at Ajisen Ramen. Their spicy miso ramen is one of my favorites. Whenever I have their ramen, I try really hard to perfect the ramen and broth ratio for each bite so that no liquid-gold-miso-broth would ever be left behind.

Unfortunately, San Francisco is quite a ways out. If we don't head to San Francisco, we get no ramen and that doesn't sit well with me. I figured it was about time to make my own ramen.

If you want to work out your arms, forget the gym. Make either fried rice or fried noodles. Nothing tones up the arms more than tossing things around in a wok.

Vietnamese Thick Noodle Soup, or Banh Canh, is one of my favorite childhood foods. It's the most simplest and purest of all the Vietnamese noodle soups. In its simplest form, it's thick noodles in a rich and savory pork broth. The only tricky thing with Banh Canh is keeping the darn slippery noodles on the spoon!

My mother-in-law would spend the entire day putting Mì Hoành Thánh together. Not only does she make the broth completely from scratch with chicken and pork bones, she also assembles each individual wonton, makes Chinese/Vietnamese Barbecue Pork, preps all the vegetables and makes the fried shallots herself when she can easily get them at the grocery store. And all that pork fat from meat trimmings that she stockpiled in her deep-freezer for, what one would assume, zombie apocalypse? She finally takes them out and fries them into crispy pork fat (Tép Mỡ) as a crunchy topping to dress the noodle soup.

Bún Mắm is a far cry from Phở. A typical bowl of Bún Mắm includes rice vermicelli noodles, egg plant, shrimp, squid, pork belly and flaky white fish. It is often served with a plentiful platter of crunchy vegetables and Vietnamese herbs, limes and fresh chilies. What makes Bún Mắm stand out from all the other Vietnamese noodle dishes is the broth. The broth is murky, salty and flavored with the granddaddy of all Vietnamese condiments, fermented fish.

Similar to Bun Rieu, Bun Oc is a rice noodle soup with a tomato-based broth that includes escargot and other proteins such as fried tofu, prawns, and fish cakes. It’s served with a plentiful platter of fragrant Vietnamese herbs, with fermented shrimp paste and chili oil on the side.

Hot pot is a simmering pot of broth, set in the middle of the dining table on a portable gas stove. Guests have their choice of assorted uncooked side dishes like fish balls, tofu, thinly sliced beef, mushrooms and noodles. They cook the ingredients into the simmering pot and eat them with a simple Hoisin dipping sauce. As guests continue eating, the broth cooks down and intensifies in flavor. Towards the end of the meal, the savory broth is ladled onto egg or rice noodles. Guests would enjoy their noodle soup to fill up and lap up the remaining broth.

Chả Cá Lã Vọng is Hanoi's famous fried fish with tumeric and dill. This dish is also known as Chả Cá Hà Nội, Chả Cá Thăng Long, or or just Chả Cá for short.

Udon is thick Japanese noodles made from wheat flour. It's great in both soups and stir-frys. I would occasionally swap out my regular Banh Canh noodles, made from mostly tapioca flour, with Udon noodles because it's heartier with better texture. Udon in stir-fry is also great because the thick udon noodles absorb stir fry sauce nicely.

Vietnamese Pork & Seafood Noodle Soup or, Hủ Tiếu, is to South Vietnam as Phở is to North Vietnam, and Bún bò Huế is to Central Vietnam. Hủ Tiếu consists of mostly pork and seafood, and it's a lot more versatile than the other noodle dishes.

Instant noodles are high in sodium and low in nutrition, but they will always have a special place in my belly. My instant noodles have gotten a lot more sophisticated over the years. I pimp my instant noodles with lots of veggies, proteins and always an egg. Boom. Instant noodles are now full-blown semi-healthy meals. Best of all, they are quick to make.

Bún Riêu is a Vietnamese rice noodle soup with a tomato and crab soup base. It is eaten with a lot of fresh veggies and Vietnamese herbs, the popular of which is split water spinach stems (Rau Muống).

The other day my family and I tried a relatively new restaurant in Oakland Chinatown that specializes in Da Nang cuisine. Mi Quang was one of their signature items and it had raving reviews on Yelp. However, when I tried it, I found the broth underwhelming. I told my mother-in-low, Cooking Extraordinaire, about my experience and of course, she set out to prove that the best Mi Quang comes from home.

My favorite Vietnamese dish of all time is Hanoi-Style Rice Vermicelli with Grilled Pork, also known as Bun Cha Hanoi in Vietnam. It's a dish that I can never get enough of. It's a refreshing and light dish, made up of rice noodles (bun), pork patties (cha), and thinly sliced fatty pork shoulder. Some awesome restaurants even add in grilled shrimp in the mix. The noodles and pork are eaten with fresh Vietnamese herbs and a sweet chili sauce.

Vietnamese Combination Dry Egg Noodles, or Mi Kho Thap Cam, is similar to the more well known Hu Tieu Kho but except instead of Hu Tieu noodles, a chewy and clear noodle made from tapioca flour, it is made with Mi noodles, a noodle made from eggs and wheat flour. The toppings are the same as in Hu Tieu Kho, which is pretty much a smorgasbord of proteins. It is served dry. However, it comes with a small bowl of Hu Tieu broth on the side for slurping. The dish also comes with a soy sauce dressing that you pour over the noodles. You mix everything together, thoroughly incorporating the bean sprouts and Chinese chives on the bottom of the noodles.

Fried Rice

Fried rice has been a kitchen staple since as early as the Sui Dynasty (589&ndash618 CE) in China. The primary reason for the continued popularity and ubiquity of this dish comes down to two things: its adaptability and the fact that people almost always cook too much rice.

Fried rice is a quick and delicious way to transform leftovers into something delicious! Though we sometimes think of certain ingredients being typical (eggs, garlic) the only thing you need to make fried rice is heat, rice, and oil. Anything else you add is up to you. Before you make a batch though, read our tips for making fried rice.

Sesame oil > any other oil.

Once you buy sesame oil (yes, you do need another oil), you'll want to use it in everything. It's got a rich toasty, nutty flavor. But be careful: A little bit goes a long way.

Cold, Leftover rice is key.

The reason why so many fried rice recipes call for leftover rice: Dried out cold rice gets much crispier in the skillet than the freshly cooked stuff. If you're craving fried rice and don't want to wait for the rice to chill in the fridge, spread freshly cooked rice on a baking sheet and freeze it for 10 to 15 minutes.

Do I need to scramble my eggs separately or can I do it all in one pan?

You can totally start your rice by cooking the vegetables and then push them to one side of the pan and crack in your eggs and get scrambling. But be careful. Eggs can easily overcook this way.

What other flavor goes into fried rice?

Aside from sesame oil, we stir in minced garlic, soy sauce, and ginger.

Can I add other ingredients?

Absolutely! As we said, fried rice is endlessly adaptable. Fry up some bacon and toss in some kimchi and you've got an unreal Bacon Kimchi Fried Rice. Or, add some diced pineapple for a sweet twist on the classic.

Made this? Let us know how it went in the comment section below!

Editor's Note: This introduction to this recipe was updated on 7/21/20 to include more information about the dish. The recipe title was also changed.

How To make Char Kway Teow (Stir Fried Rice Noodles)

Char Kway Teow Recipe | Penang Char Kway Teow | Stir-fried Rice Noodles| 炒粿條
Who doesn’t like a good and super tasty Char Kway Teow with a smooth smoky (Wok Hei) noodles, with lots of prawns, Chinese sausages, fish cake, bean sprouts, and chives?

Everyone know, Penang served one of the best Char Kway Teow in Malaysia. And every time, I have a chance to go Penang, Char Kway Teow is my favorite to grab other than Assam Laksa.

So, I guess I can’t go to Penang every time I have this craving.

Lucky me, I have a good recipe of Char Kway Teow here.
Hope you enjoy!

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Lo Mai Gai Recipe | Loh Mai Kai | 糯米鸡 | Chinese Steamed Glutinous Rice

Wonton Noodles: Wantan Noodles

Char Kway Teow - Marion's Kitchen

My version of Malaysia's Char Kway Teow noodle stir-fry. If you love Thai pad see ew or fresh rice noodles then you have to try this one! Oh and don't forget to check out my How To Make Rice Noodles video if you can't buy these in your local area.

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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Stir Fry Rice Noodles (Penang Char Kway Teow)

Simplified yet delicious Penang Char Kway Teow! Better than take outs, that's for sure. Char Kway Teow is stir fry flat rice noodles, a very famous meal in my homeland country Malaysia. I've written a post on substitutions and tips to make this wonderful meal doable in your own home, wherever you are.

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Malaysian Stir-Fried Rice Noodles | Char Kway Teow | Kuey Teow Goreng | 炒粿条 [Nyonya Cooking]

Penang Char Kuey Teow was numerously requested. Here is a simple Char Kuey Teow recipe with tips to make a perfect plate of Char Kuey Teow with the taste of slightly charred noodles.

In almost every video, I get requests asking me to whip up “Char Kuey Teow”. Secretly, I have been attempting this dish quite a few times. I was asking myself how difficult could it be when it is all about stir-frying some rice noodles with a few other ingredients. That was exactly where I was wrong as I found out it could be quite tricky.

Let’s just say that the pronunciation of Char Kuey Teow is already a little tricky for non-Cantonese speakers. Just click the video above if you want to hear how it is pronounced exactly.

Preparing a plate of Char Kuey Teow just like in Malaysia not only requires the right ingredients but also the correct techniques. I found that it is better prepared in small amount: 1 plate at a time, unless you have a big wok to work with or you are a true professional. The noodles would turn soggy if too much sauce is poured all at once.

To fry Char Kuey Teow, the noodles have to be cooked at high heat. That is why you need to be fast at stirring the noodles or else they might be burnt. A slightly charred taste is all we need for these noodles to have the smoky taste and flavour for which they are famous for.

You may add chopped preserved vegetables, blood cockles or even fry the noodles using pork lard. You can enjoy it with some raw sambal belacan and a bit of lime or calamansi juice. Whichever way you like it, a plate of Char Kuey Teow brings the taste of home to every Malaysian.

The recipe for the chilli paste Cili Boh can be found in our extensive library of time-tested recipe ideas.

Dried Chilli Paste/Cili Boh

Nyonya Cooking:

How To Make Char Kway Teow / Stir Fried Rice Noodles / Singapore Style.



Malaysian Char Kway Teow - Stir Fried Flat Rice Noodles

500 grams Flat Rice Noodles
50 grams Bean Sprouts
30 grams Garlic Chives
6 Prawns
2 Chinese Sausage (Lup Cheong)
7-8 pcs Fish Cake Tofu
3 cloves Garlic
1 Shallot
2 Eggs
4 tbsp Soy Sauce
1 tbsp Fish Sauce
1 tbsp Oyster Sauce
1 pinch Salt & White Pepper
1 tsp Sambal Chilli Paste
1 tbsp Sugar

Cooking Time: 15 mins (plus 20 minutes prep time)


Char Kway Teow - Simple and Tasty Stir Fried Noodles [Time to Eat]

This char kway teow recipe is a stir fried rice noodle with extra goodies! We combine a number of tasty items such as beef, fishballs and egg, and we stir fry it with silky smooth fresh rice noodle. The result is a savoury stir fry noodle that you can easily finish off several bowls. If you are craving some stir fried noodles, give this char kway teow recipe a try!

Key tip 1: Make sure to use fresh rice noodle. It's basically impossible to properly stir fry from dried noodles.

Key tip 2: Make sure not to over cook your bean sprouts otherwise you'll end up with a watery mess.

Ingredients Used Today:
1 pack fresh flat rice noodle
250g flank steak
5-6 fried fish balls
2 eggs
1 knob of ginger
2-3 green onion
Half a clove of garlic
Kecap manis (sweet soy) or substitute sugar
Oyster sauce
Dark soy sauce

1/2 tsp of sugar
2 tbsp of soy sauce
1 tbsp cooking wine
1 1/2 tsp corn starch
1 tbsp oil

Sambal or any other chili oil or powder to serve on the side.

#charkwayteow #炒粿條 #timetoeat

How to make Penang Char Koay Teow at home | stir fry rice noodle | Malaysia street food

This is my home version of a famous Malaysia street food, in particular, most popular in Penang called Penang char koay teow, a simple stir fry rice noodle. Penang char koay teow has been around for more than a century and the uncle and aunty have been cooking from a young age and most of them are now between the forties and seventies. They would have learnt their skills from their father or mother, and before that their parent's parents. Like most food cooked by different people, the taste and flavour can vary no matter how similar the ingredients are used. There is always a family secret in making the sauces to stir fry the char koay teow, and the skills from years of making hundreds of plates a day. In my video, I will show you how I make my version at home. Not quite the same as eating at one of my favourite Penang char koay teow, cooked by the uncle and aunty in Penang, but good enough for a homecooked char koay teow.

You can find detailed recipe instructions on this link:

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penang char koay teow | char koay teow penang | char koay teow malaysia street food | fried koay teow | stir fry char koay teow | homemade char koay teow | malaysia char koay teow | malaysia street food char koay teow | famous char koay teow in penang | how to make char koay teow at home | how to stir fry char koay teow at home | how to make simple stir fry noodle | stir fry rice noodle how to | rice noodle recipes | simple rice noodle recipe | rice noodle with prawns | prawn rice noodle

Char Kway Teow Recipe | Penang Char Kway Teow | Stir-fried Rice Noodle

Kway Teow Goreng | Stir-Fried Rice Noodles | Char Kway Teow

Char Kway Teow, a favourite hawker food that can easily be cooked from home too!
Sambal Tumis Recipe:

#charkwayteow #zichar #hawkerfood

Redwood Highway by Audionautix is licensed under a Creative Commons Attribution licence (

Homestyle Char Koay Teow | 炒粿條 | Stir Fried Flat Rice Noodles

How to make stir fried flat rice noodles or char kway teow or char koay teow or char kuey teow recipe. [ASMR]

Char Kway Teow (Chinese: 炒粿條 Pe̍h-ōe-jī: chhá-kóe-tiâu pinyin: chǎo guǒ tiáo) is a popular dish in Malaysia. In Hokkien, Char means “stir-fried” and Kway Teow refers to flat rice noodles. In addition, this dish is well known and one of the favourite among Malaysian.

The term “Char Kway Teow” is a transliteration of the Chinese characters 炒粿條 (in simplified Chinese 炒粿条). The dish's name is Hokkien (chhá-kóe-tiâu?), but the dish may have its roots in Chaozhou in China’s Guangdong province and is mostly associated with the Teochew. The word kóe-tiâu (literally meaning ricecake strips) generally refers to flat rice noodles, which are the main ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.

In popular transliterations, there is no fixed way of spelling chhá-kóe-tiâu, and many variants can be found: e.g., “Char Kueh Teow, “Char Kuey Teow, “Char Koay Teow, “Char Kueh Tiao etc.

Owing to the dish's popularity and spread to Cantonese-speaking areas, the term char kway teow has been corrupted into 炒貴刁 (Cantonese Yale: cháau gwai dīu pinyin: cháo guì diāo). The term 貴刁 has no real meaning, but its pronunciation in Cantonese and Mandarin is similar to 粿條 in Min Nan.

500g - Flat Rice Noodles - Completely loosened and no clumps
3pcs - Prawns
1pc - Chinese Sausage
1tbsp - Sambal Chili Paste
5pcs - Garlic Cloves
1pc - Fish Cake
30g - Chives
100g - Bean Sprouts
3tbsp - Pork Lard or Cooking Oil

5tbsp - Soy Sauce
1tbsp - Sweet Sauce
1.5tbsp - Dark Soy Sauce
1/2tsp - Fish Sauce
1/2tbsp - Sugar
1/2tsp - Salt
Dashes - White Pepper Powder

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Masakan Char Kway Teow, Char Koay Teow, Char Kuey Teow Goreng dengan sos sedap
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How to Make Char Kway Teow (Stir Fried Flat Rice Noodle Strips) at Home 炒粿條河粉可以在家做

Char kway teow, aka stir fried flat noodle strips is considered the most sold hawker dish in Malaysia and Singapore. The reason for the popularity is its common and low-cost ingredients and of course very tasty. It is usually cook over high charcoal flames. However, you can create it at home using an electric or gas stove. You may not truly get the same “wok hei”(wok heat aroma) but it comes close.

Please check out my friend Naomi's Pancit Bihon, a Filipino stir fried noodles with seafood cocktail:
Her channel link: Naomi's Filipino Kitchen -

Suggested ingredients are for 2 portions.

The quantities of the following ingredients can be adjusted to your own taste:
7 oz (200 g) dry flat rice noodles
Chinese chives
Bean sprouts
Blood cockles
Fish cake
2 eggs
Dark and light soy sauce
Oyster sauce
Vegetable oil
Sesame oil
Chili belachan

Music: Winter Ride by Twin Musicom (

Easy Stir-Fried Rice Noodles/Char Kway Teow/Flat Rice Noodles Recipe!

Char Kway Teow Recipe. Malaysian Stir-Fried Rice Noodles. Easy Stir-Fried Rice Noodles.
한번 만들어보세요. 요리하기 쉽고 진짜 맛있어요^^

Try this delicious dish and you wont regret!
Very delicious, tasty and flavorful. So easy and quick to make!

200g Rice stick
3 tbsp soy sauce
2 tbsp oyster sauce
2 eggs
2 cloves garlic (chopped)
10 to 15 pcs medium prawn
1 cup napa cabbage (cut)
1 cup mung bean sprouts
Spring onion
(If you like a little bit spicy, you can add chilli or chilli powder)

Watch the full video for the complete instructions, how to cook Char Kway Cheow step by step.

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Yerin Loves to Cook!

Chinese Tofu Stir Fry With Rice Noodles- Char Kuey Teow

1 TBS of vegetable cooking oil
6 oz of tofu
1 chopped onion
1/3 cup of slice carrot
1 tsp of minced ginger and 1 tsp of minced garlic
2 tsp of minced hot chili
1 cup of Chinese broccoli
2-3 cups of fresh rice noodle
1 egg
2 tsp of sherry cooking wine
2 tsp of oyster sauce
A pinch of white pepper
1 TBS of black vinegar
1 1/2 TBS of soy sauce to taste
1/2 tsp of sesame oil

Char Kway Teow (Fried Rice Noodles)

Rice Noodles w/ Chicken Recipe ก๋วยเตี๋ยวคั่วไก่ Guay Tiew Kua Gai

This recipe is sort of the sister of the popular pad see ew. Chewy fresh rice noodles wok-fried until toasty, served with Sriracha hot sauce, it's a street food you can find all over Thailand that is super easy to replicate at home.



Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

How to fry Char Kway Teow | Char Kuey Teow recipe | Pad Thai Recipe | Stir-fried flat noodles | 炒粿条

Char Kway Teow, literally means stir-fried rice cake strips and it is considered a national favourite dish in Malaysia and Singapore, Pad Thai in Thailand. To achieve the savoury taste of this dish, I personally recommend heating up the wok before frying. This enables the noodle to be cooked in a short span of time to maintain the soft texture of the noodles.

900 grams Kway Teow
3 tbsp oil
2 tbsp minced garlic
1 stick fishcake
3 eggs
100 grams beansprouts
2 tbsp long red chilli (blended)
1 tbsp pork lard

Season with
sauce mixture:
•3 tbsp dark soy sauce
•4 tbsp light soy sauce
•1 tsp fish sauce
•1/4 tsp salt
•1 & 1/4 tbsp chicken stock
•1 tsp sugar

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Thank you!
#charkueyteow #stirfrynoodlerecipe #padthairecipe

Easy Char Kway Teow Recipe! | Wok Wednesdays

In today's episode of Wok Wednesday, Jeremy makes one of his favourite Malaysian street food dishes: Char Kway Teow!

Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.

To find the recipe for this dish, click the link below!

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Singapore Char Kway Teow w/ Fresh Cockles Recipe 新加坡鲜蛤炒粿条

Char Kway Teow means stir fried flat rice noodles in Hokkien or Teochew. In Chinese, it's known as 炒粿條. Char kway teow is a popular dish in Southeast Asia, particularly in Singapore, Malaysia, Brunei and Indonesia. However, the way Char Kway Teow is cooked in each country varies from one another. Singapore's version of char kway teow is sweet and we love to add fresh cockles to the equation. It's important not to overcook the cockles otherwise they will be too chewy.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Serves one hungry man or two ladies

100g yellow noodles
120g flat rice noodles
2 eggs
a handful of choy sum or chai sim - quantity per your desire
a few slices of fish cake - quantity per your desire
some chinese sausage - quantity per your desire
fresh cockles - quantity per your desire
1 tablespoon of sambal chilli paste (optional)
2 cloves of chopped garlic
1 tablespoon of fish sauce
2 tablespoons of black sweet sauce
some pork lard oil (optional)
some pork lard (optional)
a few dashes of pepper
1/2 cup of water

Char Kway Teow - Stir Fried Flat Rice Noodles Street Food 炒粿条

What is Char Kway Teow / Char Koay Tiao / 炒粿条 ?

Char Kway Teow, which translate to Stir Fried Flat Rice Noodles, is a street food commonly found in Southeast Asia. Every country has their own rendition of this dish and the one featured in this video is from Penang, Malaysia. Compared to other regions, Malaysia’s Char Kway Teow is savoury and sweet due to the dark soy sauce and sweet sauce that are added. To make it spicy, sambal, chili sauce or chopped chili are added to the dish. The main ingredients consists of yellow noodles, flat rice noodles, eggs, beansprout, garlic, fish cakes, and lup cheong (Chinese Sausage). Sometimes, prawns and clams are added too. The fried noodle dish is stir fried over a Chinese Wok with high heat, which gives it a complex charred aroma.

Do give char kway teow, a popular street food in Malaysia a try if you have the chance!


#CharKwayTeow #炒粿条 #StirFriedFlatRiceNoodles #StreetFood

How To Make Fried Kway Teow

Char Kway Teow or Fried Flat Rice Noodle is another famous Malaysian hawker or street food. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. Since most of us do not a high BTU stove top at home, just fry the noodles one serving at a time.

Stir-fry Flat Rice Noodles/Char Kway Teow

500 g Kway Teow/Flat Rice Noodle, loosen
200 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
15 g Preserved Radish, chopped
15 g Chives, cut into 1-inch length
250 g Prawns, peeled
1 Piece Fried Fish Cake, sliced
4 Eggs
4 – 5 Tbsp Peanut Oil
Ground White pepper
Chili paste/Sriracha Chili Sauce to taste

2 Tbsp Oyster Sauce
3 to 4 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce

For Full Recipe please visit my blog: or at

Char kway teow - stir fry rice noodles

Char Kuey Teow | Malaysian stir-fried noodles (Muslim-friendly)

Here's the written recipe for my homemade Char Kuey Teow (Serves 2-3)

400 grams Kuey Teow / Fresh rice noodles
1 tbsp Chilli paste
200 grams Bean sprouts
10 fresh prawns (cleaned, peeled & deveined)
2 eggs
1 fish cake
1 tbsp chopped garlic
5 stalks chives
Vegetable oil

1 tbsp Kicap Manis
2 tbsp Oyster sauce
1 tbsp Dark soy sauce
2 tbsp Light soy sauce
1 tbsp White pepper

. Wok Stir Fried SPICY NOODLE • Penang Char Kway Teow【槟城炒粿条】

. SEAFOOD HOR FUN • WOK HEI Fried Rice Noodles:
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Char kway teow, literally stir-fried ricecake strips, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.

It is made from flat rice noodles or kway teow of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients.

Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.

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#spicyfriednoodle #penangfriednoodle #streetfood

If you see any factual food errors in my video, please feel free to let me know in the comments below.

This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos capture mainly on food making processing, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.

Char Kway Teow (Vegetarian) Stir-fried noodle

Vegetarian Stir-Fried Rice Noodles(Char Kway Teow)

In this week's Wok On Wednesday, Fook shows a hawker style meal that only takes 5 minutes to put together, from start to finish! Talk about fast and easy!!
It's cooked on high heat, it's lots of fun and even gives you a bit of exercise tossing the noodles around!
The key to cooking this dish is to have all your ingredients prepared and sitting nearby your wok.
Hope you have fun cooking and sampling this speedy meal, let us know how it goes!

2 tablespoon of cooking oil
1 egg
1/2 onion, diced
handful of bean shoots
1 tablespoon thick dark sauce(cooking caramel)
1 tablespoon light soy sauce
1 teaspoon curry powder
200g(7oz) fresh rice noodles (hor fun)
1 scallion (cut in sections)
1/2 carrot, shredded
1/2 teaspoon sugar
sprinkle of sesame oil

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Thank you for watching.

Char kuay tiaw | Fried rice noodles

Malaysian Stir-Fried Rice Noodles #Char Kuey Teow / Kway Teow.

Fried Kuey Teow | Stir-Fried Flat Rice Noodles

Hi Everyone! Today's recipe is Fried Kuey Teow (Stir-fried Flat Rice Noodles). Try this recipe and provide your feedback.

Penang Char Kuey Teow recipe

The Penang Char Kuey Teow recipe

Char Kuey Teow is now world famous.

Siam Road Char Kuey Teow of Penang has ranked 14th on the World Street Food Top 50 list at the World Street Food Congress 2017 in Manila held from May 31 to June 4.

It was described as the classic traveling food cart on four wheels. Mr. Tan cooks it over a perfected-­over-the-decades wood-fired wok, and the smokey appeal is the reason for the lines wherever he drags his char kuey teow cart to.

People are crazy about Mr.Tan’s noodles and willing to queue up to three hours just for a plate of Char Kuey Teow.

If you visit Penang, head straight to Siam Road Char Kuey Teow.

If you do not, read further and find out how to prepare this world famous street food at home.

The Essential Noodle Dishes From Around The World (And Where To Try Them In The U.S.)

“I prefer dry noodles,” chef Kasem Saengsawang tells me. “As a chef, I think a good, dry noodle has more texture and crunch when you bite into it. Also, it holds the sauce better.”

Saengsawang is chef-owner of the renowned Farmhouse Kitchen, which now has outlets in Portland, San Francisco, and Oakland. As we chatted, he prepped for Foodbeast’s Nood Beach, an all-noodle food festival held on September 1st, where he was serving a ramen-pork-belly umami bomb dubbed, “The Tornado Cup.”

Our conversation — in which Saengsawang shouts out Pad Thai as his favorite noodle dish and sings the praises of the very versatile rice noodle — underscores the fact that noodles are an integral part of global food culture. The building blocks of infinite dishes and holders of a multitude of sauces. And while there’s a massive chasm between a plate of fried chow mein in a Safeway heating tray and a bowl of bún chả on the streets of Hanoi, both can be transcendent under the right circumstances.

The 20 noodle varieties below are must-try dishes for anyone who wants to broaden their palates. We’re talking straight up noodles, though — no dumplings or mantu or tortellini. It’s also important to note, this isn’t a comprehensive list by any stretch. There are 350 noodle varieties in Italy alone with only two of those styles (three, technically) making this list. Still, if expanding your awareness of food culture is a personal goal, this primer will do the trick while taking you around the world.

If you want to get your fix closer to home, we’ve also included one of our favorite US iterations of each dish.