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 Course
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 the noodles as directed (I extended the cooking time to 8-9 mins). Drain and rinse.
2

Combine soy sauces and mushroom seasoning in a bowl.
3

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

In a separate pot, cook the rice noodles according to the package directions.
5

Sauté garlic until aromatic, then add tofu and sambal, and quickly stir-fry for a few seconds.
6

Add the noodles and swirl in the sauce.
7

Quickly toss to combine and continue to stir-fry until all the noodles are coated with sauce.
8

If using vegan egg liquid, push the noodles to the side of the pan and add a drizzle of oil.
9

Pour in the vegan egg and cook until it starts to set (~2 mins, depending on the heat of your pan). Bring the noodles over and cover the egg, letting it cook for another few seconds before tossing.
10

Finally, add the mung bean sprouts and chives and toss until the veggies start to wilt. Taste test and add more soy sauce if needed.
11

Serve hot with a side of sambal.
12

Enjoy!