Low Sodium Char Kway Teow
Experience the vibrant flavors of Southeast Asia with this Low Sodium Char Kway Teow, a healthier twist on the beloved Malaysian street food classic. This recipe features tender flat rice noodles, succulent shrimp, golden tofu, and a medley of fresh vegetables like bean sprouts and Chinese chives. Enhanced with low-sodium soy sauce, a touch of fish sauce, and a dash of white pepper, it’s packed with bold, savory flavors while keeping the salt in check. Quick to prepare—ready in just 30 minutes—this wholesome stir-fry is perfect for busy weeknights. Serve it hot, garnished with a hint of chili for extra heat, and savor the satisfying balance of texture and taste in every bite. Perfect for those seeking a low-sodium yet authentic take on Char Kway Teow!
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Recipe Information
Ingredients
- 400 grams Fresh flat rice noodles
- 200 grams Medium shrimp, peeled and deveined
- 50 grams Chinese chives, chopped
- 100 grams Bean sprouts
- 150 grams Firm tofu, cut into cubes
- 1 piece Red chili, thinly sliced
- 3 cloves Garlic, minced
- 2 pieces Eggs
- 3 tablespoons Low sodium soy sauce
- 2 teaspoons Fish sauce
- 2 teaspoons Dark soy sauce
- 2 tablespoons Vegetable oil
- 0.5 teaspoon White pepper
Instructions
Soak the rice noodles in warm water for about 10 minutes or until they are pliable, then drain them well.
In a small bowl, beat the eggs and set aside.
Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the tofu cubes and stir-fry until they are golden brown. Remove them from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and sliced chili, and stir-fry for about 30 seconds until fragrant.
Add the shrimp to the wok and stir-fry until they are just cooked, about 2-3 minutes. Remove the shrimp and set them aside with the tofu.
Pour the beaten eggs into the wok and cook, stirring gently, until they are scrambled but still slightly runny.
Add the drained noodles to the wok along with the tofu and shrimp. Toss everything together to mix well.
Pour in the low sodium soy sauce, fish sauce, and dark soy sauce. Sprinkle the white pepper over the mixture. Stir-fry until everything is well combined and the noodles are heated through, about 3-4 minutes.
Add the bean sprouts and chopped Chinese chives to the wok, continuing to toss everything together for another minute until the vegetables are just tender but still crisp.
Taste and adjust seasoning as needed, then serve the Char Kway Teow hot, garnished with additional sliced chili if desired.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 7.7 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1265 mg | 97% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1638 mg | 35% | |
*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.
