Stir-fried rice noodles, commonly known as kuey teow goreng in Indonesia or char kway teow in Malaysia, is a popular street food rice noodle dish that is loved by many Southeast Asians. The stir-fried flat rice noodle dish is believed to have been brought by Chinese immigrants over several centuries ago and most Asian countries have their own special version. These rice noodles are usually stir-fried with different fillings, most commonly Chinese sausage, know as lap cheong, bean sprouts, chives, and eggs. Kuey teow goreng, the Indonesian version, often includes meatballs or fishcakes and is sweetened with kecap manis, Indonesian’s staple sweet soy sauce. This stir-fried noodles recipe is quick and authentic!
This kuey teow goreng recipe is my mom’s favorite. It’s one of the few recipes that she actually requests I make for her, which is a huge compliment for me considering she is the best home cook I know! 99% of the time, it’s usually me that’s requesting her delicious home cooking or asking for her authentic Chinese and Indonesian recipes. She loves this dish so much that she always asks me to make extra for her to take home and share with my dad and brothers too!
You can make these stir-fried rice noodles with many different types of fillings. The most common ones include bloody cockles, shrimp, and Chinese sausages. Most of the time, I usually get lazy dealing with shellfish and almost always turn to Chinese sausages and fishcakes, which I always have in my fridge or freezer.
This stir-fried rice noodles recipe is super easy and quick to make. The most time consuming part of this recipe is the preparation. It usually takes me 7 to 10 minutes or so to pull apart the rice noodles. Rice noodles usually come precut and rolled up tight in the package. You will have to take them out of the package and separate the strands before you do any cooking. You can also buy rice noodles as sheets that are not precut.
If you prefer a more authentic, rustic noodle, this is the way to go. You will however have to cut the noodles yourself and then separate the strands afterwards. However since the noodles are precooked, once the noodles are separated the cooking time is very fast, especially in a very hot wok.
What you need for this stir-fried rice noodles recipe
- Rice noodles
- Chinese sausage
- Fishcakes
- Eggs
- Chives
- Beansprouts
- Minced Garlic
How to make stir-fry sauce
The measurements listed will leave you with extra sauce. Usually, I store leftover sauce in the fridge in an airtight container for up to 2 weeks to use at a later time. To make stir fry sauce, mix together all ingredients listed:
- 3 tablespoons kecap manis
- 3 tablespoons dark soy sauce
- 6 tablespoons thin soy sauce
- 1 teaspoon fish sauce
- 1 tsp salt
- 1 tablespoon sugar
- 1/4 tsp white pepper
Having a hard time finding rice noodles? Try making this easy Indonesian fried noodles (mie goreng) which you can use any ramen noodles you find at your local market!
Stir-Fried Rice Noodles (Kuey Teow Goreng)
Ingredients
Stir Fry Sauce
- 3 tbsp kecap manis
- 3 tbsp dark soy sauce
- 6 tbsp thin soy sauce
- 1 tsp fish sauce
- 1 tsp salt
- 1 tbsp sugar
- 1/4 tsp white pepper
Stir-Fried Rice Noodles
- 1 package cooked rice noodles 1 package is about 32 oz. Please see photos above for which brand and packaging I prefer.
- 1 cup sliced chinese sausage
- 1 cup sliced fishcake
- 1 cup chives sliced into ~2 inch pieces
- 2 cups bean sprouts
- 2 tbsp minced garlic
- 3 eggs
Instructions
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In a bowl, mix together stir-fry sauce ingredients (kecap manis, dark soy sauce, thin soy sauce, fish sauce, salt, sugar, and white pepper).
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Remove rice noodles from package. If you bought uncut rice noodles, cut into 1/2 inch width. Once noodles are cut, pull noodles apart from each other and separate them. Place in another bowl until ready to cook.
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Chop up fishcake and Chinese sausage to preference. I like them sliced thinly.
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Wash and cut chives into 2 inch pieces. Wash bean sprouts. Put aside until ready to cook
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Crack three eggs into a bowl and whisk them. Add a pinch of salt and mix.
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Add 2 tablespoons of oil in a wok. Using medium heat, heat up oil. Add Chinese sausages and garlic. Stir fry together. Add in fishcake and mix for about 1 minute. If sausages begin to burn, turn down the heat.
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Add in bean sprouts and stir. Push all ingredients to one side of the wok and add in eggs into the empty side. Scramble until eggs are half done.
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Add in rice noodles. Top with 2 tablespoons of prepped stir-fry sauce. Mix and stir fry until sauce evenly coats the noodles. Give noodles a taste and add in another 1-2 tablespoons of stir-fry sauce to your preference. Keep in mind that sausages will add extra saltiness to overall noodle dish.
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Add in chives. Mix well. Cook for about 1 minute more or until noodles are to preferred tenderness. Do not overcook. Enjoy!
Elizabeth says
This recipe was really easy to make and it taste delicious! Sometimes asian recipes are intimidating but I love how the steps are simple and easy to follow for this dish.
Bob says
Amazing recipe! So good and easy to make, even for me who hardly ever cooks!
Roy Law, Los Angeles says
So delicious and easy to make! and wow loved this quick recipe!
Izzy says
Yum! Such a delicious and easy Asian noodle recipe. Super quick to make and love how the ingredients are readily available at most Asian grocery stores (e.g. H-Mart). Thanks Amanda!
Jane says
Easy n fast kuey tiaw recipe, my fam like it. Thank you taasttohome đź‘Ťđź‘Ť
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