High Protein Char Kway Teow
Elevate your stir-fry game with this High Protein Char Kway Teow, a wholesome twist on the beloved Malaysian street food classic. Packed with tender chicken breast, succulent prawns, and protein-rich tofu, this recipe delivers a satisfying punch of flavor and nutrition in every bite. The springy rice noodles are infused with a savory trio of dark soy sauce, light soy sauce, and oyster sauce, while garlic and chili paste (optional) add an irresistible aroma and subtle heat. Crunchy bean sprouts and green onions provide a fresh contrast to the rich, umami-packed stir-fry. Ready in just 35 minutes, this nutrient-dense dish is perfect for a quick, high-protein dinner that's as delicious as it is wholesome. Serve it hot for a restaurant-quality experience right in your own kitchen!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 200 grams chicken breast
- 150 grams medium prawns, peeled and deveined
- 100 grams firm tofu, cubed
- 100 grams bean sprouts
- 2 large eggs
- 3 cloves garlic, minced
- 2 stalks green onions, chopped
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chili paste (optional)
- 3 tablespoons vegetable oil
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
Instructions
Begin by soaking the rice noodles in warm water for about 15 minutes until they are soft, then drain and set aside.
Slice the chicken breast into thin strips. In a bowl, marinate with salt and white pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the chicken strips and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.
In the same wok, add another tablespoon of oil and cook the prawns until pink and opaque, about 2 minutes. Remove and set aside with the chicken.
Add the remaining tablespoon of oil to the wok, and stir-fry the garlic until fragrant, about 30 seconds.
Add the cubed tofu to the wok, and stir-fry gently until they are golden brown on all sides, about 3-4 minutes.
Push the tofu to the side of the wok. Crack the eggs into the empty space, and scramble until fully cooked.
Add the soaked noodles, chicken, and prawns back into the wok. Pour in the dark soy sauce, light soy sauce, oyster sauce, and chili paste, tossing everything together to coat the ingredients evenly.
Add the bean sprouts and half of the chopped green onions, tossing everything briefly until the bean sprouts are slightly wilted.
Ensure the noodles are heated through, then remove the wok from heat.
Serve the Char Kway Teow hot, garnished with the remaining green onions.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.3 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 905 mg | 70% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1805 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
