Vegetarian Fried Kuey Teow

Discover the vibrant flavors of Vegetarian Fried Kuey Teow, a wholesome twist on the classic Malaysian stir-fry. This quick and easy recipe combines silky flat rice noodles, golden pan-fried tofu, and crisp vegetables like bok choy, bean sprouts, and bell peppers, all tossed in a savory blend of soy sauce, dark soy sauce, and vegetarian oyster sauce. Perfectly balanced with a touch of white pepper, this dish is a delightful medley of textures and umami-rich taste, ready in just 30 minutes. Top it off with fresh green onions and a squeeze of lime for a zesty finish. Ideal for weeknight dinners or as a flavorful addition to any vegetarian meal plan, this noodle dish is a must-try for fans of simple, satisfying Asian cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 300 grams Flat rice noodles (kuey teow)
• 150 grams Firm tofu
• 100 grams Bean sprouts
• 100 grams Bok choy, roughly chopped
• 1 Red bell pepper, sliced
• 2 stalks Green onions, chopped
• 2 cloves Garlic, minced
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Oyster sauce (vegetarian)
• 0.5 teaspoons White pepper
• 2 tablespoons Oil (vegetable or sesame)
• 1 Lime wedges (for serving)

Directions

Step 1

Soak the rice noodles in warm water for about 15 minutes until softened, then drain and set aside.

Step 2

Cut the firm tofu into bite-sized cubes.

Step 3

In a large wok or frying pan, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.

Step 4

Add the remaining tablespoon of oil to the wok, then add the minced garlic. Stir-fry for about 30 seconds until fragrant.

Step 5

Add the bell pepper slices to the wok and stir-fry for 2 minutes until slightly softened.

Step 6

Increase the heat to high, and add the soaked noodles to the wok, tossing them gently to combine with the vegetables.

Step 7

Mix the soy sauce, dark soy sauce, vegetarian oyster sauce, and white pepper, then pour over the noodles. Stir-fry everything together, ensuring the noodles are evenly coated with the sauces.

Step 8

Add the bok choy, bean sprouts, and cooked tofu back into the wok. Stir-fry for another 2-3 minutes, or until the vegetables are tender-crisp.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Transfer the fried kuey teow to serving plates, garnish with chopped green onions, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(886g)

Amount per serving	% Daily Value*
Calories	1072.9

Total Fat 37.4g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3413.1mg	0%
Total Carbohydrate 157.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 13.2g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 441.6mg	0%
Iron 7.4mg	0%
Potassium 1186.6mg	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: 30.2%

Protein: 13.3%

Carbs: 56.4%