char kway teo
Asian, Chicken, Noodles

Char Kway teo


A traditional Chinese New Year dish of tasty prawn and chicken noodle dish.



4 serves

Prep time

10 minutes

Cooking time

15 minutes


  • 250 grams chicken thigh fillets, thinly sliced

  • 1 Tbsp oyster sauce

  • 1 Tbsp cornstarch

  • 60 ml/ 1/4 cup peanut oil

  • 1 fresh red chilli, finely chopped

  • 2 cloves garlic, thinly sliced

  • 1 tsp shrimp paste

  • 10 green tiger prawns, peeled, deveined

  • 1 pkt of fresh flat noodles, or homemade noodles

  • 4 green shallots, ends trimmed, cut into 3cm lengths

  • 125 ml/ 1/2 cup soy sauce

  • 60 ml/1/4 cup oyster sauce


  • Combine chicken, oyster sauce and cornflour on a large plate. Heat oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir fry for 1 minute or until fragrant. Add the chicken mixture and stir fry for 5 minutes or until brown and just cooked through. Add prawns and stir fry for 2 minutes or until prawns curl and change colour.
  • Add the noodles and stir fry for 5 minutes or until noodles are just tender. Add shallots , soy sauce and extra oyster sauce and stir fry for 2 minutes or until heated through. Taste and season with salt.
    Serve immediately.
char kway teo in wok
char kway teo in wok

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