Kway Teow Sauce

Kway Teow Sauce

A dark, savory-sweet sauce that gives char kway teow its signature caramelized wok flavor.

Total 5 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Shellfish, Soy, Wheat

This blend of dark soy sauce, light soy sauce, and sweet sauce forms the backbone of char kway teow, delivering the smoky-sweet depth that clings to flat rice noodles during a hot wok fry. Mix it ahead so it is ready to pour in one motion once the noodles hit the wok, since this dish depends on speed and high heat.

Ingredients

  • 1/3 cup dark soy sauce
  • 1/4 cup light soy sauce
  • 1/3 cup sweet soy sauce (kecap manis)
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons water

Method

  1. In a small bowl or mason jar, combine the dark soy sauce, light soy sauce, sweet soy sauce, oyster sauce, and fish sauce.

  2. Add the sugar, white pepper, and water, then whisk or shake until the sugar fully dissolves.

  3. Taste and adjust with a splash more water if the sauce tastes too salty or concentrated, keeping in mind it will coat noodles rather than stand alone.

  4. Store the sauce in a sealed jar at room temperature if using within a few hours, or refrigerate until ready to stir-fry.

Rate this recipe

★ 4.7 (1)

Kway Teow Sauce

This blend of dark soy sauce, light soy sauce, and sweet sauce forms the backbone of char kway teow, delivering the smoky-sweet depth that clings to flat rice noodles during a hot wok fry. Mix it ahead so it is ready to pour in one motion once the noodles hit the wok, since this dish depends on speed and high heat.

5 min 16 oz 35 cal

Ingredients

  • 1/3 cup dark soy sauce
  • 1/4 cup light soy sauce
  • 1/3 cup sweet soy sauce (kecap manis)
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons water

Method

  1. 1

    In a small bowl or mason jar, combine the dark soy sauce, light soy sauce, sweet soy sauce, oyster sauce, and fish sauce.

  2. 2

    Add the sugar, white pepper, and water, then whisk or shake until the sugar fully dissolves.

  3. 3

    Taste and adjust with a splash more water if the sauce tastes too salty or concentrated, keeping in mind it will coat noodles rather than stand alone.

  4. 4

    Store the sauce in a sealed jar at room temperature if using within a few hours, or refrigerate until ready to stir-fry.