Char Kuey Teow

Char Kuey Teow in Hokkien translates to stir-fried flat rice noodles. This dish is popular in many Southeast Asian countries like Malaysia and Singapore and it’s one of the most indulgent dishes for locals and tourists alike. It starts off with a very high heat wok, then a swirl of oil, followed by a loud satisfying sizzle when you add the ingredients and toss it together with simple seasoning and crunchy vegetables for a flavorful meal.

Char Kuey Teow

Course

Main
Prep time

5 Mins
cook time

20 Mins
servings

2
Author

@woon.heng

Ingredients

1 pkg Lotus Foods Organic Traditional Pad Thai Rice Noodles
1½ tbsp light soy sauce, or to taste
1 tbsp dark soy sauce, plus more for deeper color
¼ tsp mushroom seasoning
cooking oil
3 garlic cloves, chopped
3 oz sliced pan-fried tofu
1 tbsp sambal
½ cup vegan egg liquid (optional)
2 cups mung bean sprouts
½ cup Chinese chives, chopped

product used in the recipe

Organic Traditional Pad Thai Rice Noodles

1

Cook noodles per directions on package. Drain and rinse.
2

Combine soy sauces and mushroom seasoning in a bowl.
3

Heat 1 tbsp oil in a large wok over med-high heat.
4

Sauté garlic until aromatic, then add tofu and sambal, and stir-fry for a few seconds.
5

Add noodles and swirl in the sauce.
6

Quickly toss to combine and continue to stir-fry until all noodles are coated with sauce.
7

If using vegan egg liquid, push noodles to side of pan and add a drizzle of oil. Pour in egg and cook until it starts to set (~2 mins, depending on heat of pan). Bring noodles over and cover egg, letting it cook for another few seconds before tossing.
8

Finally, add mung bean sprouts and chives and toss until the veggies start to wilt. Taste test and add more soy sauce if needed.
9

Serve hot with a side of sambal.