Vegan Fried Kuey Teow
Savor the irresistible flavors of Vegan Fried Kuey Teow, a plant-based take on the iconic Malaysian street food that's bursting with umami goodness. This recipe showcases silky flat rice noodles stir-fried to perfection in a fragrant garlic-infused sauce made with soy and dark soy for depth, complemented by a kick of chili paste. Crisp bean sprouts, tender baby bok choy, and golden-brown cubes of tofu add texture and nutrition, while aromatic green onions and toasted sesame seeds provide a touch of freshness and crunch. Ready in just 30 minutes, this quick and satisfying dish is perfect for weeknight dinners or impressing guests at your next meal. Packed with wholesome ingredients and authentic flavors, Vegan Fried Kuey Teow is a must-try for Asian food enthusiasts and vegan explorers alike!
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Recipe Information
Ingredients
- 400 grams flat rice noodles
- 200 grams firm tofu
- 100 grams bean sprouts
- 100 grams baby bok choy
- 3 stalks green onions
- 3 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
Soak the flat rice noodles in warm water for about 10-15 minutes until they are soft, then drain and set aside.
Cut the firm tofu into thin slices or cubes. In a large pan over medium heat, add 1 tablespoon of vegetable oil and fry the tofu pieces until golden brown on all sides. Remove and set aside.
Thinly slice the garlic and chop the green onions into 2-3 inch pieces. Slice the baby bok choy into halves or quarters depending on size.
In the same pan over medium heat, add the remaining tablespoon of vegetable oil. Add the garlic and fry until fragrant, about 30 seconds.
Add the soaked noodles to the pan, along with the soy sauce, dark soy sauce, and chili paste. Stir-fry for 2-3 minutes until the noodles are well coated with the sauce.
Add the fried tofu, bean sprouts, and baby bok choy to the pan. Stir-fry everything together for another 3-5 minutes until the vegetables are tender but still crisp.
Finally, add the green onions and a drizzle of sesame oil. Toss everything together and cook for an additional minute.
Transfer the stir-fried noodles to serving plates and garnish with toasted sesame seeds.
Serve immediately while hot. Enjoy your Vegan Fried Kuey Teow!
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 11.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1139 mg | 24% | |
*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.
