How to Make Fried Kway Teow (Traditional & Healthy Version)
Fried Kway Teow is a beloved classic from Singapore’s vibrant hawker scene, often enjoyed at bustling kopitiams and food centres across the island. This dish is renowned for its smoky wok hei aroma, silky flat rice noodles, and a tantalizing mix of fresh seafood, Chinese sausage, eggs, and crisp bean sprouts. Rooted in Singapore’s multicultural food heritage, Fried Kway Teow exemplifies the city’s remarkable ability to blend Chinese, Malay, and Indian influences into a harmonious plate. Traditionally regarded as an indulgent street food, this healthier adaptation uses less oil, lean protein, and more vegetables, making it a guilt-free treat for dinner. The sweet-savoury sauce coats every strand of noodle, while the crunch of chye sim and bean sprouts offers satisfying contrast. Whether enjoyed as a comforting dinner at home or as a festive meal with friends, Singaporean Fried Kway Teow is a testament to the rich culinary diversity and innovation found in local hawker culture. This dish is a delicious way to experience authentic Singaporean flavours while staying mindful of your health goals.
Ingredients
Step-by-step instructions
Step 1 · Prepare all ingredients: Slice chicken
Prepare all ingredients: Slice chicken, fish cake, and prawns. Blanch chye sim and rinse bean sprouts. Set aside.
Step 2 · Heat half the oil in a large non-stick wok over high heat
Heat half the oil in a large non-stick wok over high heat. Add garlic and stir-fry until fragrant.
Step 3 · Add chicken and prawns
Add chicken and prawns. Stir-fry until chicken turns white and prawns turn pink.
Step 4 · Push the proteins to the side
Push the proteins to the side. Add remaining oil, then pour in the beaten egg. Let it set slightly before scrambling gently.
Step 5 · Add kway teow noodles and fish cake
Add kway teow noodles and fish cake. Stir-fry, tossing to combine with the egg and proteins.
Step 6 · Drizzle in light soy sauce
Drizzle in light soy sauce, dark soy sauce, and chilli paste (if using). Stir-fry quickly to distribute the sauce evenly.
Step 7 · Add bean sprouts and blanched chye sim
Add bean sprouts and blanched chye sim. Stir-fry for 1–2 minutes until just wilted but still crisp.
Step 8 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Serve hot, garnished with extra spring onions or sliced red chilli if desired.
Why this recipe is healthy
Unlike traditional versions, this recipe uses significantly less oil and replaces fatty pork or lard with lean chicken breast and prawns, making it lower in saturated fats and calories. Extra vegetables boost fibre and micronutrient intake, while the moderate use of soy sauces helps control sodium levels. It’s a balanced dish that supports weight management and overall well-being, making it a healthy option for dinner while still delivering authentic Singaporean flavours.
A note on tradition
Fried Kway Teow is a staple of Singapore’s hawker culture, commonly enjoyed at local food centres and kopitiams, especially in areas like Bedok and Geylang. Once a labourer's meal packed with energy-rich ingredients, today it is celebrated for its robust flavour and comforting appeal. It’s often eaten for breakfast or lunch and is a favourite during gatherings or festive occasions, reflecting Singapore’s multicultural culinary landscape.