118min 4 ppl
Vegan Char Kway Teow
23 minutes
4 people
Medium31–60 min or 7–12 steps
23 min · 8 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 13g
Carbs 42g
Fats 11g
About this dish
Wide rice noodles charred in a hot wok with mushrooms, tofu puffs and tempeh, bound in a smoky, slightly sweet soy sauce.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansprouts200 g
- Chinese Chivescut into 4cm lengths50 g
- Garlic clovesminced4 whole
- King oyster mushroomsthinly sliced200 g
- Shallotsfor the chilli paste2 whole
Plant Proteins
- Fried tofu puffssliced100 g
- Tempehdiced100 g
Dried Goods
- Wide rice noodlesfresh, strands loosened400 g
Spices & Seasonings
- Dried Red Chilliessoaked in hot water, for the chilli paste3 whole
Oils & Condiments
- Light soy sauce2 tbsp
- Sweet dark soy saucekecap manis2 tbsp
- Vegetarian oyster sauce1 tbsp
- Vegetable Oildivided4 tbsp
Utensils
- Blender
- Wok
- Mixing bowl
Method
1
Loosen the wide rice noodles gently with your fingers so the strands separate, then set aside.
Approx. 3 minutes
2
Blend the soaked dried chillies with the shallots and a tablespoon of the vegetable oil into a smooth chilli paste.
Approx. 5 minutes
3
Stir the light soy sauce, sweet dark soy sauce and vegetarian oyster sauce together in a small bowl to make the sauce.
Approx. 2 minutes
4
Heat the remaining vegetable oil in a wok over high heat until shimmering.
Approx. 2 minutes
5
Add the garlic and diced tempeh and stir-fry for 2 minutes until fragrant and lightly browned.
Approx. 2 minutes
6
Add the mushroom slices, tofu puffs and chilli paste, and stir-fry for 3 minutes until the mushrooms soften.
Approx. 3 minutes
7
Add the noodles and the sauce mixture and toss constantly over high heat for 4 minutes until every strand is coated and lightly charred in spots.
Approx. 4 minutes
8
Add the beansprouts and Chinese chives, toss for 1 more minute until just wilted, then serve immediately.
Approx. 2 minutes
