Vegetarian Char Kway Teow
Experience the vibrant flavors of Asia with this Vegetarian Char Kway Teow, a delicious plant-based twist on the iconic Malaysian street food dish. Packed with tender flat rice noodles, crispy golden tofu, crunchy bean sprouts, and aromatic garlic and red chili, this stir-fried noodle recipe delivers bold, savory flavors in every bite. Enhanced with a trio of sauces—dark soy, light soy, and vegetarian oyster sauce—it offers a perfect balance of umami richness and smokiness. With fluffy scrambled eggs and fresh chives rounding out the dish, this quick and easy recipe comes together in just 30 minutes, making it ideal for busy weeknights. Whether you're looking for a vegetarian comfort food or a crowd-pleaser for a dinner party, this Char Kway Teow is guaranteed to delight.
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Recipe Information
Ingredients
- 400 grams Flat rice noodles (fresh or dried)
- 2 tablespoons Sesame oil
- 4 cloves Garlic
- 1 medium Red chili
- 150 grams Bean sprouts
- 100 grams Chives or scallion
- 2 large Eggs
- 2 tablespoons Dark soy sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Vegetarian oyster sauce
- 200 grams Firm tofu
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
If using dried flat rice noodles, soak them in warm water for about 30 minutes until soft, then drain. If using fresh noodles, gently separate them. Set aside.
Press the firm tofu with a paper towel to remove excess moisture and then cut it into bite-sized cubes.
Mince the garlic cloves and thinly slice the red chili. Set both aside.
Cut the chives or scallions into 2-inch long pieces.
In a small bowl, beat the eggs with a little salt, then set aside.
In a large wok or frying pan, heat 1 tablespoon of sesame oil over medium-high heat.
Add the tofu cubes and fry until golden brown on all sides, about 3-4 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of sesame oil to the pan, followed by the minced garlic and sliced chili. Stir-fry for about 30 seconds until aromatic.
Push the garlic and chili to the side of the pan and pour the beaten eggs into the center, scrambling them until just cooked through.
Add the softened noodles to the pan and toss everything together quickly over high heat.
Pour in the dark soy sauce, light soy sauce, vegetarian oyster sauce, and add the salt and white pepper. Stir-fry everything together until well combined and the noodles are heated through.
Add the bean sprouts, chives or scallions, and the fried tofu pieces back into the pan. Continue to stir-fry for another 2-3 minutes, ensuring everything is well mixed and heated.
Taste and adjust seasoning if needed. Serve hot, garnished with extra chives if desired.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 526 mg | 40% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1248 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.
