Vegan Fried Kuey Teow

Indulge in the bold and satisfying flavors of Vegan Fried Kuey Teow, a plant-based twist on the beloved Malaysian street food classic. This quick and easy recipe combines tender flat rice noodles, golden-fried firm tofu, and crisp vegetables like bean sprouts and baby bok choy, all stir-fried to perfection in a savory blend of soy sauce, dark soy sauce, and a touch of chili paste for a delightful umami kick. Fragrant garlic, fresh green onions, and a drizzle of sesame oil infuse each bite with irresistible aroma and depth, while toasted sesame seeds provide the perfect finishing touch. Ready in just 30 minutes and bursting with flavor, this vegan noodle dish is the ultimate crowd-pleaser for lunch, dinner, or any time you’re craving an authentic taste of Southeast Asia. Perfect as a standalone meal or paired with other Asian-inspired dishes, Vegan Fried Kuey Teow brings deliciousness to your table with effortless elegance.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams flat rice noodles
• 200 grams firm tofu
• 100 grams bean sprouts
• 100 grams baby bok choy
• 3 stalks green onions
• 3 cloves garlic
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds

Directions

Step 1

Soak the flat rice noodles in warm water for about 10-15 minutes until they are soft, then drain and set aside.

Step 2

Cut the firm tofu into thin slices or cubes. In a large pan over medium heat, add 1 tablespoon of vegetable oil and fry the tofu pieces until golden brown on all sides. Remove and set aside.

Step 3

Thinly slice the garlic and chop the green onions into 2-3 inch pieces. Slice the baby bok choy into halves or quarters depending on size.

Step 4

In the same pan over medium heat, add the remaining tablespoon of vegetable oil. Add the garlic and fry until fragrant, about 30 seconds.

Step 5

Add the soaked noodles to the pan, along with the soy sauce, dark soy sauce, and chili paste. Stir-fry for 2-3 minutes until the noodles are well coated with the sauce.

Step 6

Add the fried tofu, bean sprouts, and baby bok choy to the pan. Stir-fry everything together for another 3-5 minutes until the vegetables are tender but still crisp.

Step 7

Finally, add the green onions and a drizzle of sesame oil. Toss everything together and cook for an additional minute.

Step 8

Transfer the stir-fried noodles to serving plates and garnish with toasted sesame seeds.

Step 9

Serve immediately while hot. Enjoy your Vegan Fried Kuey Teow!

Nutrition Facts

Serving size	(983.8g)

Amount per serving	% Daily Value*
Calories	1449.4

Total Fat 55.2g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 22.8g
Cholesterol 0mg	0%
Sodium 3363.8mg	0%
Total Carbohydrate 203.4g	0%
Dietary Fiber 12.7g	0%
Total Sugars 11.5g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 585.5mg	0%
Iron 8.8mg	0%
Potassium 1138.7mg	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: 12.7%

Carbs: 54.2%