Low Sodium Fried Kuey Teow
Indulge in the flavors of Southeast Asia with this Low Sodium Fried Kuey Teow, a healthier twist on the classic street food favorite. This easy-to-make recipe features tender flat rice noodles stir-fried with juicy shrimp, crisp bean sprouts, and fragrant Chinese chives, all infused with aromatic garlic and ginger. Seasoned with low sodium soy sauce and oyster sauce, it delivers bold, satisfying flavors without the excess salt. The addition of sesame oil and a touch of white pepper rounds out the dish beautifully, while scrambled eggs add richness to every bite. Ready in just 30 minutes, this guilt-free version of fried kuey teow is perfect for a quick weeknight dinner or a crowd-pleasing meal. Serve it piping hot and garnish with fresh lime wedges for a zesty finish!
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Recipe Information
Ingredients
- 400 g Fresh flat rice noodles (kuey teow)
- 2 cloves Chopped garlic
- 1 tsp Minced ginger
- 100 g Bean sprouts
- 50 g Chinese chives, chopped
- 2 large Eggs
- 150 g Cooked shrimp, peeled and deveined
- 2 tbsp Low sodium soy sauce
- 1 tbsp Oyster sauce (low sodium)
- 0.5 tsp Ground white pepper
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
Instructions
Start by soaking the fresh flat rice noodles in hot water for about 5 minutes until they soften. Drain and set aside.
In a wok or large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped garlic and minced ginger, and stir-fry for about 30 seconds until fragrant.
Crack the eggs into the wok, scrambling them until fully cooked. Push the scrambled eggs to the side of the pan.
Add the remaining 1 tablespoon of vegetable oil to the empty side of the pan, then add the cooked shrimp. Stir-fry for about 2-3 minutes until the shrimp are heated through.
Add the soaked noodles to the pan, keeping the heat on medium-high. Stir to combine with the eggs and shrimp.
Pour in the low sodium soy sauce and oyster sauce. Stir the noodles continuously, ensuring they are evenly coated with the sauces.
Add the bean sprouts and chopped chives to the pan. Stir-fry for another 2-3 minutes until the vegetables are just tender but still crisp.
Sprinkle the ground white pepper over the noodles and drizzle with sesame oil. Toss everything one last time to combine.
Serve the low sodium fried kuey teow hot, garnished with additional chopped chives or fresh lime wedges if desired.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 878 mg | 19% | |
*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.
