Vegetarian Char Kway Teow

Experience the bold flavors of Southeast Asia with this Vegetarian Char Kway Teow, a plant-based twist on the iconic Malaysian street food. This quick and satisfying noodle dish is packed with chewy flat rice noodles, golden-fried tofu, crisp bean sprouts, and aromatic garlic and chili for a burst of umami in every bite. The addition of dark soy sauce, light soy sauce, and vegetarian oyster sauce creates a luscious, smoky caramelization that coats the noodles beautifully. Perfect for a hearty weeknight dinner, this vegetarian version of Char Kway Teow is ready in just 30 minutes and makes for an irresistible, flavor-packed meal. Serve it hot and enjoy the authentic taste of wok-fried goodness without leaving your kitchen!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Flat rice noodles (fresh or dried)
• 2 tablespoons Sesame oil
• 4 cloves Garlic
• 1 medium Red chili
• 150 grams Bean sprouts
• 100 grams Chives or scallion
• 2 large Eggs
• 2 tablespoons Dark soy sauce
• 1 tablespoon Light soy sauce
• 1 tablespoon Vegetarian oyster sauce
• 200 grams Firm tofu
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

If using dried flat rice noodles, soak them in warm water for about 30 minutes until soft, then drain. If using fresh noodles, gently separate them. Set aside.

Step 2

Press the firm tofu with a paper towel to remove excess moisture and then cut it into bite-sized cubes.

Step 3

Mince the garlic cloves and thinly slice the red chili. Set both aside.

Step 4

Cut the chives or scallions into 2-inch long pieces.

Step 5

In a small bowl, beat the eggs with a little salt, then set aside.

Step 6

In a large wok or frying pan, heat 1 tablespoon of sesame oil over medium-high heat.

Step 7

Add the tofu cubes and fry until golden brown on all sides, about 3-4 minutes. Remove from the pan and set aside.

Step 8

Add the remaining tablespoon of sesame oil to the pan, followed by the minced garlic and sliced chili. Stir-fry for about 30 seconds until aromatic.

Step 9

Push the garlic and chili to the side of the pan and pour the beaten eggs into the center, scrambling them until just cooked through.

Step 10

Add the softened noodles to the pan and toss everything together quickly over high heat.

Step 11

Pour in the dark soy sauce, light soy sauce, vegetarian oyster sauce, and add the salt and white pepper. Stir-fry everything together until well combined and the noodles are heated through.

Step 12

Add the bean sprouts, chives or scallions, and the fried tofu pieces back into the pan. Continue to stir-fry for another 2-3 minutes, ensuring everything is well mixed and heated.

Step 13

Taste and adjust seasoning if needed. Serve hot, garnished with extra chives if desired.

Nutrition Facts

Serving size	(1079.5g)

Amount per serving	% Daily Value*
Calories	1483.2

Total Fat 48.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 11.8g
Cholesterol 372mg	0%
Sodium 4996.4mg	0%
Total Carbohydrate 206.8g	0%
Dietary Fiber 13.1g	0%
Total Sugars 13.4g
Protein 59.1g	0%

Vitamin D 82IU	0%
Calcium 525.9mg	0%
Iron 11.7mg	0%
Potassium 1247.7mg	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: 29.3%

Protein: 15.7%

Carbs: 55.0%