AI-generated photo.
Singaporean · Signature, Hawker · Singapore
Char kway teow
Also called 炒粿条
Char kway teow (炒粿条), a Hawker dish from Singapore.
Pai editors’ mark 5 / 5
Plan, list, and collections
Char kway teow is cooked in Hawker as its own plate, not as a copy of a restaurant menu. Fry wide rice noodles over high heat with shrimp, pork, and egg until the edges char. Chopped pork stands in for lap cheong. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
64
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 20%
- Carbs 61%
- Fat 19%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 13.5 g, under the 25 g mark.
Watch · Low sodium
About 905 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry rice noodle182 kcal
- Neutral oil31 kcal
- Pork tenderloin22 kcal
- Shrimp, peeled19 kcal
- Egg18 kcal
- Mung bean sprouts4 kcal
Glycemic load
Estimated glycemic load for this count: 32. The bands come from the ingredient table.
Portion
One serving is about 280 kcal. Two portions would be about 560 kcal if you want a fuller plate.
Allergens. Egg, Fish, Shellfish, Soy
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 280 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap shrimp for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 280 kcal | 14% |
| Protein | 13.5 g | 27% |
| Carbohydrate | 41.7 g | 15% |
| Fiber | 1.1 g | 4% |
| Total sugars | 0.8 g | 2% |
| Fat | 5.7 g | 7% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 94 mg | 31% |
| Sodium | 905 mg | 39% |
| Potassium | 185 mg | 4% |
| Calcium | 39 mg | 3% |
| Iron | 1.1 mg | 6% |
| Magnesium | 28 mg | 7% |
| Zinc | 1.2 mg | 11% |
| Vitamin A | 20 mcg | 2% |
| Vitamin C | 2.7 mg | 3% |
| Vitamin D · estimate | 0.8 mcg | 4% |
| Vitamin E · estimate | 0.5 mg | 3% |
| Vitamin K · estimate | 11 mcg | 9% |
| Thiamin (B1) | 0.2 mg | 19% |
| Riboflavin (B2) | 0.2 mg | 12% |
| Niacin (B3) · estimate | 3 mg | 19% |
| Vitamin B6 · estimate | 0.3 mg | 18% |
| Folate · estimate | 17 mcg | 4% |
| Vitamin B12 | 0.5 mcg | 20% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium is on the higher side. The swaps below pull it down.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
- Shellfish should be fully cooked. This is an allergen for many people.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet or wok
- Scale
- Spatula
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Dry rice noodle7 oz200 g
Shrimp, peeled6 shrimp100 g
Pork tenderloin3 oz80 g
Egg1 egg50 g
Mung bean sprouts0.4 cup50 g
Fish sauce1 tbsp10.91 ml
Tamari2 tsp8.7 ml
Garlic2 cloves4 g
Thai chili1 chili2 g
Kosher salt0.5 tsp3 g
Neutral oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap shrimp for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Char kway teow. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh dry rice noodle, shrimp, peeled, pork tenderloin, egg, mung bean sprouts, fish sauce, tamari, garlic, thai chili, kosher salt, neutral oil. Char kway teow is cooked in Hawker as its own plate, not as a copy of a restaurant menu. Fry wide rice noodles over high heat with shrimp, pork, and egg until the edges char. Chopped pork stands in for lap cheong. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Char kway teow is cooked in singapore. Also called 炒粿条. Sauté means movement. If the food sits still the whole time, it is steaming.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Char kway teow, until the edges take a little color. Do not crowd the pan. Brown in two batches if the pieces touch.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Char kway teow at medium-high heat, pan about 375°F / 190°C. Start checking at 8 minutes. Char kway teow is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
Sauté 8 min
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-char-kway-teow-step-4
Char kway teow, step 5
Step 5 · Char kway teow
5Check the center of Char kway teow, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-char-kway-teow-step-5
Char kway teow, step 6
Step 6 · Rest 5 min
6Rest Char kway teow for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in singapore, with the sauce or garnish that belongs to it. Film Char kway teow in this shot order and no other: the lid lifted for one quick look; a tight shot of the crust or surface; a cooling rack and a waiting towel; citrus cut and squeezed off heat. Slate words for the editor: candle, oven, caramel, shimmer, glaze, sheen, flint, quartz, dough, peel.
Rest 5 min
How you know it is done
Char kway teow is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
If it goes wrong
- Char kway teow looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Char kway teow turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Char kway teow, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Char kway teow belongs to Hawker. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fry wide rice noodles over high heat with shrimp, pork, and egg until the edges char. Chopped pork stands in for lap cheong.
Allergens in the required list: Egg, Fish, Shellfish, Soy.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.