Low Sodium Char Kway Teow

Dive into the irresistible flavors of Low Sodium Char Kway Teow, a healthier spin on the classic Malaysian street food favorite. This quick and easy stir-fried noodle dish combines tender flat rice noodles with juicy shrimp, golden tofu, crisp bean sprouts, and aromatic Chinese chives, all tossed in a savory, low-sodium sauce. A hint of garlic, a touch of white pepper, and a kick from red chili elevate the dish, providing a burst of authentic flavor without overwhelming saltiness. Perfect for weeknight dinners, this recipe comes together in just 30 minutes, making it a delicious and balanced choice for those seeking heart-healthy, low sodium options. Serve it sizzling hot for a wholesome taste of Southeast Asia right at home!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Fresh flat rice noodles
• 200 grams Medium shrimp, peeled and deveined
• 50 grams Chinese chives, chopped
• 100 grams Bean sprouts
• 150 grams Firm tofu, cut into cubes
• 1 piece Red chili, thinly sliced
• 3 cloves Garlic, minced
• 2 pieces Eggs
• 3 tablespoons Low sodium soy sauce
• 2 teaspoons Fish sauce
• 2 teaspoons Dark soy sauce
• 2 tablespoons Vegetable oil
• 0.5 teaspoon White pepper

Directions

Step 1

Soak the rice noodles in warm water for about 10 minutes or until they are pliable, then drain them well.

Step 2

In a small bowl, beat the eggs and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the tofu cubes and stir-fry until they are golden brown. Remove them from the wok and set aside.

Step 4

In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and sliced chili, and stir-fry for about 30 seconds until fragrant.

Step 5

Add the shrimp to the wok and stir-fry until they are just cooked, about 2-3 minutes. Remove the shrimp and set them aside with the tofu.

Step 6

Pour the beaten eggs into the wok and cook, stirring gently, until they are scrambled but still slightly runny.

Step 7

Add the drained noodles to the wok along with the tofu and shrimp. Toss everything together to mix well.

Step 8

Pour in the low sodium soy sauce, fish sauce, and dark soy sauce. Sprinkle the white pepper over the mixture. Stir-fry until everything is well combined and the noodles are heated through, about 3-4 minutes.

Step 9

Add the bean sprouts and chopped Chinese chives to the wok, continuing to toss everything together for another minute until the vegetables are just tender but still crisp.

Step 10

Taste and adjust seasoning as needed, then serve the Char Kway Teow hot, garnished with additional sliced chili if desired.

Nutrition Facts

Serving size	(1095g)

Amount per serving	% Daily Value*
Calories	1400.2

Total Fat 52.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 762.6mg	0%
Sodium 5551.4mg	0%
Total Carbohydrate 134.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 7.7g
Protein 102.9g	0%

Vitamin D 439.6IU	0%
Calcium 1265.0mg	0%
Iron 9.7mg	0%
Potassium 1637.9mg	0%

*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.

Source of Calories

Fat: 33.1%

Protein: 29.0%

Carbs: 37.9%