Vegetarian Fried Kuey Teow
Dive into the irresistible flavors of Vegetarian Fried Kuey Teow, a plant-based twist on the classic Southeast Asian street food favorite! This vibrant stir-fry features chewy flat rice noodles tossed with golden cubes of crispy tofu, crunchy bean sprouts, and an array of fresh vegetables like bok choy, red bell pepper, and green onions. Enhanced with a savory trio of soy sauces—including dark soy and vegetarian oyster sauce—and a hint of white pepper, this dish delivers a perfect balance of smoky, umami-rich goodness. Ready in just 30 minutes, it’s a quick and satisfying option for dinner or lunch. Serve with lime wedges for a zesty finish and savor this wholesome, crowd-pleasing meal that brings bold Asian flavors to your table!
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Recipe Information
Ingredients
- 300 grams Flat rice noodles (kuey teow)
- 150 grams Firm tofu
- 100 grams Bean sprouts
- 100 grams Bok choy, roughly chopped
- 1 Red bell pepper, sliced
- 2 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce (vegetarian)
- 0.5 teaspoons White pepper
- 2 tablespoons Oil (vegetable or sesame)
- 1 Lime wedges (for serving)
Instructions
Soak the rice noodles in warm water for about 15 minutes until softened, then drain and set aside.
Cut the firm tofu into bite-sized cubes.
In a large wok or frying pan, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
Add the remaining tablespoon of oil to the wok, then add the minced garlic. Stir-fry for about 30 seconds until fragrant.
Add the bell pepper slices to the wok and stir-fry for 2 minutes until slightly softened.
Increase the heat to high, and add the soaked noodles to the wok, tossing them gently to combine with the vegetables.
Mix the soy sauce, dark soy sauce, vegetarian oyster sauce, and white pepper, then pour over the noodles. Stir-fry everything together, ensuring the noodles are evenly coated with the sauces.
Add the bok choy, bean sprouts, and cooked tofu back into the wok. Stir-fry for another 2-3 minutes, or until the vegetables are tender-crisp.
Taste and adjust seasoning if necessary.
Transfer the fried kuey teow to serving plates, garnish with chopped green onions, and serve with lime wedges on the side.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1229 mg | 95% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1417 mg | 30% | |
*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.
