Soy-Free Char Kway Teow
Discover the vibrant flavors of this Soy-Free Char Kway Teow, a bold twist on the classic Malaysian street food favorite. This recipe swaps out soy-based seasonings for a mouthwatering blend of oyster sauce, fish sauce, and white pepper, making it perfect for those avoiding soy without compromising on authenticity. Packed with silky flat rice noodles, juicy prawns, savory slices of Chinese sausage, and a medley of fresh bean sprouts and chives, this dish comes together in just 30 minutes. Cooked over high heat in a wok, each ingredient is infused with smoky, aromatic flavors. Ideal for a quick weeknight dinner or a flavorful meal to impress guests, this soy-free version of Char Kway Teow delivers every bit of the deliciousness you'd expect from the original.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Flat rice noodles
- 200 grams Prawns, deveined and peeled
- 1 piece Chinese sausage (lap cheong), sliced
- 2 large Eggs
- 100 grams Bean sprouts
- 50 grams Chives, cut into 2-inch pieces
- 2 pieces Small red chili, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon White pepper
- 3 tablespoons Cooking oil
Directions
Step 1
Start by soaking the flat rice noodles in warm water for about 10 minutes or until they soften. Drain and set aside.
Step 2
Heat 1 tablespoon of cooking oil in a large wok over medium-high heat. Add the sliced Chinese sausage and stir-fry for about 2 minutes until they begin to crisp and release their oil.
Step 3
Add the minced garlic and chopped chilies to the wok. Stir-fry for about 30 seconds until fragrant.
Step 4
Increase the heat to high. Add the prawns and stir-fry for 2 minutes until they turn pink and are mostly cooked.
Step 5
Push the contents of the wok to one side and add the remaining 2 tablespoons of cooking oil. Crack the eggs into the cleared space. Allow them to set slightly, then scramble the eggs gently, mixing them with the other ingredients.
Step 6
Add the softened rice noodles to the wok, followed by the oyster sauce, fish sauce, and white pepper. Stir-fry everything together vigorously to coat the noodles evenly in the sauce, about 2-3 minutes.
Step 7
Add the bean sprouts and chives in the last minute of stir-frying. Mix well to integrate all the ingredients.
Step 8
Taste for seasoning and adjust if necessary by adding more fish sauce to taste.
Step 9
Serve immediately, garnished with additional fresh chili if desired, and enjoy your soy-free Char Kway Teow!
Nutrition Facts
| Serving size | (1008g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1707.8 |
| Total Fat 65.2g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 782mg | 0% |
| Sodium 2846.0mg | 0% |
| Total Carbohydrate 197.2g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 8.2g | |
| Protein 84.6g | 0% |
| Vitamin D 386IU | 0% |
| Calcium 217.4mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1276.9mg | 0% |
Source of Calories