Vegetarian Fried Rice Noodle (Char Kway Teow)
Char Kway Teow in Hokkien translates to stir-fried flat rice noodles. This dish is popular in many Southeast Asian countries like Malaysia and Singapore and it’s one of the most indulgent dish for locals and tourists alike.
This vegetarian version Char Kway Teow is simply tossed in light soy sauce, sweet sauce and crunchy vegetables for an aromatic and tasty meal. Give this recipe a try for an easy lunch or dinner.
Cooking time: <30mins, Serving size: 2
- 1/2 tablespoon Golden Swan Light Soy Sauce
- 1 tablespoon Golden Swan Sweet Sauce
- 1/2 tablespoon oil
- 1/2 teaspoon of sesame oil
- 1 clove garlic ,finely chopped
- 4 spring onions, chopped into 1 1/2-inch lengths
- 2 cups fresh wide rice noodles rinsed in hot water
- 6-8 bite-sized pieces of protein of your choice, it could be tofu, mock chicken, etc.
- 1/2-1 tablespoon sriracha
- 1 handful of mung bean sprouts
- Heat the wok over a high heat, add the oils and heat until it smokes.
- Add the garlic and spring onions and stir briefly until the garlic starts to colour.
- Add the noodles, the protein bits and the sauces and stir to mix and fry for a couple of minutes.
- Stir through the bean sprouts and serve.