[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) NZ$120. Offer ends 22/06/24. See terms.
Photo of Chicken char kway teow by WW

Chicken char kway teow

Total Time
30 min
15 min
15 min
Take to the Malaysian streets with this crunchy noodle dish that's as big on flavour as it is on health


Skinless chicken breast

450 g, fat trimmed, thinly sliced

Fresh rice noodles

400 g, separated

Canola oil

1 tbs

Green shallot(s)

4 individual, thinly sliced


2 clove(s), crushed

Fresh red chilli

1 whole, thinly sliced

Vegetable mix, non-starchy, frozen

2 cup(s), (240g) (mixed Asian vegetables), thawed

Soy sauce

2 tbs

Caster sugar

2 tsp

Bean sprouts

150 g, trimmed

Oyster sauce

2 tbs


  1. Place noodles in a medium heatproof bowl. Cover with boiling water and set aside for 2 minutes. Separate noodles with a fork. Drain. Combine soy and oyster sauces and sugar in a small jug.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, in batches, for 3–4 minutes or until cooked through. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add shallots, garlic and chilli and stir-fry for 1 minute. Return chicken to wok with vegetables, noodles and oyster sauce mixture. Stir-fry for 2–3 minutes or until heated through. Add bean sprouts and toss to combine. Serve.


SERVING SUGGESTION: Steamed Asian greens such as bok choy or gai lan (Chinese broccoli).