Kway Teow Goreng (Fried Flat Rice Noodles)

In case you’re sick of char kway teow, let me introduce you to its equally delicious cousin: kway teow goreng (kuei tiau goreng)! I actually make Mee Goreng a lot at home, just with different types of noodles, and kway teow—those silky, flat rice noodles—make for an irresistible variation.

Tender chew of flat rice noodles tossed with bold, spicy, slightly sweet and umami-rich flavors. This is loaded with proteins – chicken, shrimp, and eggs – and vegetables, making this the perfect complete, weeknight meal, all in one pan!

Key Ingredients

Noodles

• Flat Rice Noodles or Kway Teow Noodles: Fresh flat rice noodles are the star of this dish. Any flat rice noodle will work for this (such as kway teow, kuai tiao, hor fun, ho fun, he fen), and they are ready to stir fry right out of the bag. I like to give them a quick rinse under water to rinse off excess oil on the surface. If using dried, soak them in hot water until soft and pliable.

Fillings

• Aromatics: Basic garlic and onions build the flavour base.

• Proteins: Chicken, shrimp, and eggs provide richness and balance. In this recipe, I cooked them separately beforehand to cook through, so we don’t end up with a mushy noodle stir fry. Kway Teow is an easy-to-be-mushy type of noodle!

• Vegetables: Add your leafy vegetable of choice! I used some kang kong or water spinach here, but you can use bean sprouts, chives, or bok choy… your favourite leafy vegetable for a pop of freshness and nutrition.

Seasoning

• Dark Sweet Soy Sauce (Kicap Manis): Adds sweetness, depth and colour!

• Oyster Sauce: For umami!

• Chilli Sauce (or Tomato Ketchup): Not sriracha, but sweet chilli sauce. The spice tends to be very mild, just a sweet chilli flavour. Thai sweet chilli sauce is a good option as well. Alternatively, use tomato ketchup.

• Sambal: For savoury umami and a spicy kick. I always make a batch of my homemade sambal at one go, for dishes just like this! Alternatively (and traditionally), dried chilli paste is used in place of sambal. Dried chilli paste will need to be cooked off first, before adding the rest of the ingredients.

Key Steps to Making Kway Teow Goreng

1. Cook the proteins

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

• Pour in the beaten eggs, and scramble until set. Remove from pan.

• Add the chicken slices, seasoning lightly with salt and pepper. Stir-fry until the chicken is cooked through and remove from the pan.

• Add shrimp next. Stir fry until the shrimp turns pink. Remove from pan. Set aside.

2. Sauté the aromatics

• In the same wok, add another tablespoon of oil.

• Sauté the sliced onion and minced garlic until fragrant and lightly golden.

NOTE: If using dried chili paste, add it at this stage and cook until the oil separates (about 2-3 minutes).

3. Stir-fry the noodles

• Add the fresh kway teow noodles to the wok.

• Add the dark sweet soy sauce, oyster sauce, chilli sauce or tomato sauce, and sambal.

• Toss to coat the noodles evenly with the sauces.

4. Add vegetables

• Add in leafy vegetables.

• Toss to cook for about 1 minute, or until wilted but bright green.

5. Combine Everything

• Return the cooked chicken, cooked shrimp, and scrambled eggs to the wok.

• Toss everything together to combine well and heat through.

6. Serve

• Plate up your kway teow goreng and serve immediately.

• Optionally, garnish with lime wedges, crispy shallots, or fresh cucumber slices for extra flavor and crunch.

How to Serve

• Plate your kway teow goreng hot, straight from the wok.

• Garnish with crispy fried shallots, lime wedges, or fresh cucumber slices for extra crunch and contrast.

Tips & Tricks

• Use High Heat: Stir-frying on high heat ensures the noodles don’t turn mushy and gives the dish a slight smokiness (wok hei).

• Don’t Overcrowd: Cook the proteins in batches to avoid steaming them.

• Break Up Clumps: If your fresh kway teow noodles are clumped, gently separate them before adding to the wok.

• Adjust Spice Levels: Customize the sambal or dried chili paste to your heat preference.

• Prep Ahead: Have all your ingredients ready to go—stir-frying is quick!

Storing & Reheating Instructions

Storing

• Let the kway teow goreng cool completely before storing it in an airtight container.

• Refrigerate for up to 3 days.

• Kway Teow Goreng is NOT suitable for freezing!

Reheating

• On the Stove: Heat a skillet or wok over medium heat with a splash of oil. Toss until heated through.

• In the Microwave: Cover and heat on medium power in 30-second intervals, stirring in between. Add a few drops of water to prevent drying out.

More Recipes Like This

• Char Kway Teow | Singapore Stir Fried Rice Noodles
• Pad Kee Mao | Spicy Thai Basil ‘Drunken Noodles’
• Seafood Mee Goreng
• Pad See Ew | Thai Stir Fried Rice Noodles