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Fried Kway Teow
Hawker • Singapore
About Fried Kway Teow
Fried Kway Teow is a classic staple found at almost every hawker centre in Singapore, best known for its smoky wok hei and mix of soft flat rice noodles, egg, bean sprouts, and a generous dose of garlic. The typical version also includes sliced fishcake, Chinese sausage, cockles, and sometimes pork lard or prawns, making it a flavour bomb that's both savoury and sweet, with just a hint of char from the frying. It's a dish that lures with its aroma even before you queue, and almost everyone has their preferred stall or customisation—less oil, extra chilli, more cockles. Portion sizes at hawker centres tend to hover between 250g to 350g, so a plate is easily two or three times the nutrition rundown per 100g. That means you’re looking at upwards of 500 kcal per plate, not counting extra toppings (the cockles, sausage and lard add even more richness). With 10g of fat and 20.6g of carbs per 100g, Fried Kway Teow is definitely more indulgent than a bowl of soup noodles or rice; it’s not a light meal by any stretch, and regulars know this is best savoured in moderation. The protein is moderate at 5.1g per 100g but, as always, varies by the amount of egg, seafood, and sausage tossed in. For the Singaporean palate, Fried Kway Teow is about balancing the flavours—chilli, dark soya sauce, and the smokiness of lard and wok hei. No matter how you tweak it, it remains a rich, comforting option, perfect for a hearty dinner but not exactly one for daily consumption if you’re watching your calories or fat intake. Whether shared or finished solo, it’s a dish that’s meant to satisfy, so don’t underestimate how substantial a plate can be!
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(for 1 generous plate, as served at a Singapore kopitiam)
- 250g Fresh flat rice noodles (kway teow)
- 100g Lean chicken breast (sliced thinly)
- 6 pieces Medium prawns (peeled and deveined)
- 1 Egg (lightly beaten)
- 50g Chinese fish cake (sliced)
- 1 tbsp Low-sodium light soy sauce
- 1 tsp Dark soy sauce (for colour and depth)
- 2 cloves Garlic (minced)
- 1 cup Bean sprouts (taugeh)
- 1 cup Chye sim (blanched and cut)
- 1 tsp Chilli paste (omit for kid-friendly) - optional
- 1 tbsp Vegetable oil (can use canola or olive oil)
Instructions
- 1
Prepare all ingredients: Slice chicken, fish cake, and prawns. Blanch chye sim and rinse bean sprouts. Set aside.
5 minutes
Have everything ready before you start stir-frying for a smooth workflow.
- 2
Heat half the oil in a large non-stick wok over high heat. Add garlic and stir-fry until fragrant.
2 minutes
Use high heat for authentic wok hei flavour.
- 3
Add chicken and prawns. Stir-fry until chicken turns white and prawns turn pink.
3 minutes
Do not overcook the prawns to retain their juiciness.
- 4
Push the proteins to the side. Add remaining oil, then pour in the beaten egg. Let it set slightly before scrambling gently.
2 minutes
Let the egg form soft curds for better texture.
Why This Dish 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.
This healthy Fried Kway Teow recipe features lean protein from chicken breast and prawns, complex carbohydrates from rice noodles, and a wealth of vitamins and minerals from fresh vegetables. Chye sim and bean sprouts provide vitamin C, iron, and dietary fibre, while using less oil reduces overall fat content. The use of light soy sauce keeps sodium in check, and the inclusion of eggs adds high-quality protein and B vitamins. Fish cake contributes lean protein and essential minerals like selenium.
Pro Tips
- 💡Tip 1: Pre-soak rice noodles if using dried, to prevent breakage and ensure smooth texture.
- 💡Tip 2: Use a very hot wok to achieve authentic wok hei (smoky aroma).
- 💡Tip 3: Add vegetables at the end to keep them crisp and vibrant.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or microwave, adding a splash of water to keep noodles moist. Best enjoyed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 194.3 kcal |
| Protein | 5.1 g |
| Carbohydrates | 20.6 g |
| Total Fat | 10.0 g |
| Fiber | 0.6 g |
Cultural Notes
Fried Kway Teow is a classic comfort dish found in nearly every hawker centre, often regarded as a must-have for late-night supper or family meals. Its smoky aroma and rich flavour are iconic across generations of Singaporeans.
