Easy Vegetarian Fried Kuey Teow
Vegetarian fried kuey teow is simple to cook and tastes very delicious too. Although this recipe is not the famous “char kuey teow” that Malaysians love, it’s as good and as satisfying for the family. If possible, use a wok for that lovely, smoky flavour in every bite.
This recipe serves 4 adults.
Ingredients
Kuey Teow noodles are a type of flat rice noodles that is very versatile and chewy. They are usually made as a stir-fry dish or in soups and are sold hydrated. As they tend to clump together, they should be separated into individual strands before cooking.
For protein, I went with firm tofu for the Vegetarian Fried Kuey Teow. Firm tofu has a lower water content compared to soft or silken tofu, so it holds its shape well when fried. Soft or silken tofu will crumble into pieces as they are too fragile for stir-frying.
In terms of vegetables and fibre, I used chives and bean sprouts for that crunch and sweetness. Other vegetables that can be added are sweet leafy greens such as choy sum and kai lan; make sure to chop them into 1 inch in length. I have also added shimeji mushrooms for a light earthy taste. Cai poh, or minced pickled radish, adds to the flavour, bringing saltiness and umami to each bite.
The rest of the ingredients are seasonings: garlic oil, salt, sugar, light soy sauce, dark soy sauce and sesame oil. Garlic oil is made by stir-frying minced garlic with unscented cooking oil. The ratio balance of these seasonings brings most of the flavour to the Vegetarian Fried Kuey Teow.
Steps
Here are the brief steps to make Vegetarian Fried Kuey Teow:
- Separate each strand of Key Teow noodles.
- Fry the garlic until golden brown. Remove 3/4 of it.
- Fry the tofu, mushroom, and pickled radish until cooked.
- Add in the Kuey Teow and all the seasonings.
- Stir until well mixed.
- Give it a taste.
- Mix in the bean sprouts and chives.
- Mix in all the fried garlic.
Tips
- Separate the kuey teow noodles before cooking them into individual strands. This makes it easier for the noodles to absorb the seasonings.
- Wash the mushrooms right before it goes into the wok to prevent them from becoming slimy.
- Using a wok brings out the slightly smoky, burnt flavour in the Vegetarian Fried Kuey Teow dish. A non-stick pan works best as the substitute, even without the distinct smoky flavour.
- Frying the garlic until golden brown in unscented cooking oil infuses its flavour and makes garlic oil. This adds more flavour to the kuey teow later.
- Firm tofu or extra firm tofu is recommended. Avoid using soft or silken tofu as they release water when cooking and tend to become too smashed after frying.
- Soaking the bean sprouts in water helps them keep their crunchy texture if they were sold while soaked in water. If they were sold dry, they do not need to be soaked in water, just rinsed briefly to wash.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
This Vegetarian Fried Kuey Teow can be kept overnight in the fridge, to be reheated the next day. However, it may end up slightly smashed and overcooked.
It’s not recommended to freeze as the beansprouts and chives will lose their crunchy texture and the kuey teow will become too mushy after thawing.
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Vegetarian Fried Kuey Teow
Equipment
- Wok
- Turner
Ingredients
- 450 g kuey teow noodles, flat rice noodles
- 50 ml vegetable cooking oil, unscented
- 45 g garlic, washed, peeled and minced finely
- 80 g firm tofu, chopped into cubes
- 50 g white shimeji mushrooms
- 1 tbsp minced pickled radish, chai poh
- 1/4 tsp salt
- 1/2 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp thick soy sauce
- 200 g bean sprouts, peeled and cleaned
- 45 g chives, cut to 2 inch in length
Instructions
- Cut open the kuey teow noodles packet. Empty onto a plate or tray, and lightly loosen them into individual strands. Set aside.
- In a wok over medium heat, add all the cooking oil. Wait a minute for it to get hot.
- Add all the garlic. Fry for about 2 minutes, or until crispy and golden brown. Remove about 3/4 of it from the wok and set aside.
- Add the tofu, mushrooms and minced pickled radish. Fry for 1.5 minutes, or until tofu and mushrooms are cooked.
- Add the kuey teow noodles, salt, sugar, sesame oil, light soy sauce, and thick soy sauce. Stir for about 2 minutes, or until well-combined and even in colour.
- Taste and adjust as preferred.
- Add bean sprouts and chives. Stir for about 1 minute, or until fully combined.
- Switch off the heat. Mix in the fried garlic, and serve.
Video
Notes
- Separate the kuey teow noodles before cooking them into individual strands. This makes it easier for the noodles to absorb the seasonings.
- Wash the mushrooms right before it goes into the wok to prevent them from becoming slimy.
- Using a wok brings out the slightly smoky, burnt flavour in the Vegetarian Fried Kuey Teow dish. A non-stick pan works best as the substitute, even without the distinct smoky flavour.
- Frying the garlic until golden brown in unscented cooking oil infuses its flavour and makes garlic oil. This adds more flavour to the kuey teow later.
- Firm tofu or extra firm tofu is recommended. Avoid using soft or silken tofu as they release water when cooking and tend to become too smashed after frying.
- Soaking the bean sprouts in water helps them keep their crunchy texture if they were sold while soaked in water. If they were sold dry, they do not need to be soaked in water, just rinsed briefly to wash.
- Make sure to watch the full video to see how I made it exactly!
- Best consumed immediately after cooking.
- Once cooled, store in the fridge in an air-tight container. Consume by the next day. After re-heating, the kuey teow may be slightly smashed and overcooked.
- Not recommended to freeze.