ramyaramesh3007This vegan penang char kway teow stir fry is packed with fresh chewy rice noodles, fresh vegetables, egg doused in a smoky and savoury sauce.
Penang Char Kway Teow is a famous Malaysian street food made with stir-fried flat rice noodles, seafood or meat, and vegetables. It’s signature flavour is ‘wok hei’ that directly translates to the ‘breath of the wok’ which gives this noodle dish its smokey and charred aroma.
It originated in Penang and you can find this cheap street food anywhere – back when I was not vegan I’ve tried this dish several times and it’s very addictive!
But now you and I can enjoy this speedy, plant-based twist on this classic noodle dish that can be ready in 15 minutes. I particularly love this vegan stir-fry because it’s made with fresh rice noodles, vegetables and has its dose of protein.
Tips to Make the Perfect Char Kway Teow
I’ve been disappointed by many vegan versions of char kway teow I’ve tried so here are some tips you can use at home to perfect it:
1. Use a seasoned wok. It’s okay if you don’t have a wok like me, I used a non-stick pan – what is important is high heat to achieve that deliciously smoky “wok hei” flavour.
2. The balance of salty, sweet, savory, and spicy flavours in the sauce makes this dish ultra tasty with none of the meat.
3. Incorporate vegan egg or sausage to make it close to the authentic char kway teow, giving you the perfect bite!
Ingredients You Need
- dried wide flat rice noodles – these are naturally gluten free, you can also use dried rice noodles!
- vegan sausage – fry it in agave to mimic taiwanese sausage!
- stir fried ‘egg’ tofu – garlic and onion powder, nutritional yeast and black salt
- vegetables – mung bean sprouts, garlic chives or spring onions
- aromatics – minced garlic, vegan sambal
- sauce (not gluten free) – light soy sauce, dark soy sauce, kecap manis, vegan oyster sauce
Gluten free substitutions: Use gluten free sausage. Here are some gluten free sauce substitutes
- light soy sauce = gluten free soy sauce, tamari, coconut aminos
- dark soy sauce = gluten free soy sauce, tamari, coconut aminos
- kecap manis = agave syrup or coconut sugar
- vegan oyster sauce = gluten free mushroom seasoning
Allium free substitutions: Omit minced garlic, garlic powder and substitute with asafoetida (hing) in both. Omit garlic chives. Use allium free sambal or chili paste.
Penang Char Kway Teow
Ingredients
- 200 g cooked flat rice noodles
- 3 tbsp olive oil or neutral oil
- 1 vegan sausage
- 1 tsp agave
- 1/2 cup mung bean sprouts
- 1/2 cup garlic chives or spring onions
- 3 cloves garlic minced
- 1 tbsp sambal paste
- 1/4 tsp liquid smoke optional for extra smokiness
- 2-4 tbsp noodle water
Sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp kecap manis
- 1 tbsp vegan oyster sauce
Stir Fried 'Egg' Tofu
- 1/2 block extra firm tofu around 100-120g
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp turmeric
- 1/2 tsp black salt
- 1 tbsp nutritional yeast
Instructions
- In a small bowl, mix together the light soy sauce, dark soy sauce, vegan oyster sauce, kecap manis and noodle water (if using). Set the sauce aside.
- Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the sliced vegan sausage, brush with agave and stir-fry for 1-2 minutes until it becomes slightly crispy. Set aside.
- Crumble tofu and add all your seasonings. Mix together and stir fry for 1-2 minutes on a pan.
- Add 2 tbsp oil to the pan, then saute minced garlic. Add 1/4 cup beansprouts and saute for a minute.
- Add in eggs, sausage and cooked rice noodles. Drizzle the sauce and mix well. Add sambal paste, liquid smoke and mix again.
- Saute the rice noodles for 2-3 minutes. Add in remaining 1/4 cup beansprouts, garlic chives and give it a good mix until they are half cooked. The vegetables should be slightly tender but still crunchy.
- Drizzle over some chili oil and enjoy!