Soy-Free Char Kway Teow
Experience the bold, savory flavors of Southeast Asia with this Soy-Free Char Kway Teow, a vibrant twist on the classic street food dish. Perfect for those avoiding soy, this recipe swaps traditional soy sauce for aromatic fish sauce and oyster sauce, delivering the same rich, umami-packed taste. Tender flat rice noodles are stir-fried with juicy prawns, smoky Chinese sausage, crispy bean sprouts, and fragrant garlic and chilies, all brought together in just 30 minutes. A touch of white pepper adds a peppery kick, while fresh chives brighten the dish. Ideal for busy weeknights or casual entertaining, this crowd-pleasing noodle dish is a celebration of flavor and texture—no soy required!
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Recipe Information
Ingredients
- 400 grams Flat rice noodles
- 200 grams Prawns, deveined and peeled
- 1 piece Chinese sausage (lap cheong), sliced
- 2 large Eggs
- 100 grams Bean sprouts
- 50 grams Chives, cut into 2-inch pieces
- 2 pieces Small red chili, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon White pepper
- 3 tablespoons Cooking oil
Instructions
Start by soaking the flat rice noodles in warm water for about 10 minutes or until they soften. Drain and set aside.
Heat 1 tablespoon of cooking oil in a large wok over medium-high heat. Add the sliced Chinese sausage and stir-fry for about 2 minutes until they begin to crisp and release their oil.
Add the minced garlic and chopped chilies to the wok. Stir-fry for about 30 seconds until fragrant.
Increase the heat to high. Add the prawns and stir-fry for 2 minutes until they turn pink and are mostly cooked.
Push the contents of the wok to one side and add the remaining 2 tablespoons of cooking oil. Crack the eggs into the cleared space. Allow them to set slightly, then scramble the eggs gently, mixing them with the other ingredients.
Add the softened rice noodles to the wok, followed by the oyster sauce, fish sauce, and white pepper. Stir-fry everything together vigorously to coat the noodles evenly in the sauce, about 2-3 minutes.
Add the bean sprouts and chives in the last minute of stir-frying. Mix well to integrate all the ingredients.
Taste for seasoning and adjust if necessary by adding more fish sauce to taste.
Serve immediately, garnished with additional fresh chili if desired, and enjoy your soy-free Char Kway Teow!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.2 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1277 mg | 27% | |
*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.
