Low Sodium Fried Kuey Teow

Elevate your weeknight dinner game with this flavorful, heart-healthy twist on a classic Southeast Asian favorite—Low Sodium Fried Kuey Teow. This recipe offers the perfect balance of savory and smoky flavors, using softened flat rice noodles stir-fried to perfection alongside juicy shrimp, fluffy scrambled eggs, and crunchy bean sprouts. By opting for low-sodium soy sauce and oyster sauce, this dish retains all the bold tastes of traditional char kuey teow while being kinder to your heart. Fresh aromatics like garlic, ginger, and Chinese chives infuse every bite with irresistible fragrance, and a drizzle of sesame oil adds a nutty finishing touch. Ready in just 30 minutes, this quick and wholesome one-pan meal is the ideal choice for busy weeknights or family dinners. Garnish with lime wedges for a citrusy zing and serve piping hot for maximum enjoyment!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g Fresh flat rice noodles (kuey teow)
• 2 cloves Chopped garlic
• 1 tsp Minced ginger
• 100 g Bean sprouts
• 50 g Chinese chives, chopped
• 2 large Eggs
• 150 g Cooked shrimp, peeled and deveined
• 2 tbsp Low sodium soy sauce
• 1 tbsp Oyster sauce (low sodium)
• 0.5 tsp Ground white pepper
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil

Directions

Step 1

Start by soaking the fresh flat rice noodles in hot water for about 5 minutes until they soften. Drain and set aside.

Step 2

In a wok or large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped garlic and minced ginger, and stir-fry for about 30 seconds until fragrant.

Step 3

Crack the eggs into the wok, scrambling them until fully cooked. Push the scrambled eggs to the side of the pan.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the empty side of the pan, then add the cooked shrimp. Stir-fry for about 2-3 minutes until the shrimp are heated through.

Step 5

Add the soaked noodles to the pan, keeping the heat on medium-high. Stir to combine with the eggs and shrimp.

Step 6

Pour in the low sodium soy sauce and oyster sauce. Stir the noodles continuously, ensuring they are evenly coated with the sauces.

Step 7

Add the bean sprouts and chopped chives to the pan. Stir-fry for another 2-3 minutes until the vegetables are just tender but still crisp.

Step 8

Sprinkle the ground white pepper over the noodles and drizzle with sesame oil. Toss everything one last time to combine.

Step 9

Serve the low sodium fried kuey teow hot, garnished with additional chopped chives or fresh lime wedges if desired.

Nutrition Facts

Serving size	(848.1g)

Amount per serving	% Daily Value*
Calories	1150.7

Total Fat 53.6g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 22.7g
Cholesterol 664.9mg	0%
Sodium 1724.9mg	0%
Total Carbohydrate 109.8g	0%
Dietary Fiber 4.6g	0%
Total Sugars 6.1g
Protein 63.2g	0%

Vitamin D 82IU	0%
Calcium 182.9mg	0%
Iron 5.1mg	0%
Potassium 878.3mg	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: 41.1%

Protein: 21.5%

Carbs: 37.4%