Char kway teow is probably my favorite noodle dish of all time. Since becoming vegan I don’t think I’ve eaten char kway teow, as the classic recipe contains lots of meaty or fishy items as well as egg. I’d really consigned it to one of those things that I probably wouldn’t eat again. I made a really simple version and I am happy to say that it was swoon worthy. It tasted just the way I remember it should, salty, sweet, savory and hot.
Char Kway Teow: Malaysian Stir-Fried Rice Noodles [Vegan, Gluten-Free]
- 1/2 tablespoon oil
- 1/2 teaspoon of sesame oil
- 1 clove garlic ,finely chopped
- 4 spring onions, chopped into 1 1/2-inch lengths
- 2 cups fresh wide rice noodles rinsed in hot water
- 6-8 bite-sized pieces of protein of your choice, it could be tofu, mock chicken, etc.
- 1 tablespoon kecap manis (an Indonesian, sweet soy sauce)
- 1/2-1 tablespoon sriracha
- 1/2 tablespoon light soy sauce
- 1 handful of mung bean sprouts
- Prepare everything first, once you start you cannot pause to do anything because the dish will stew or burn.
- Heat the wok over a high heat, add the oils and heat until it smokes.
- Add the garlic and spring onions and stir briefly until the garlic starts to colour
- Add the noodles, the protein bits and the sauces and stir to mix and fry for a couple of minutes
- Stir through the bean sprouts and serve.
It is important to cook this for one, otherwise the wok just won't stay hot enough and the dish will stew rather than fry.