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Penang Char Kway Teow

This vegan penang char kway teow stir fry is packed with fresh chewy rice noodles, fresh vegetables, egg doused in a smokey and savoury sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Fusion, Malaysian, Singaporean
Keyword: gluten free, noodles, street food
Servings: 2

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!