Char Kway Teow (Vegetarian)

I’ve been cooking up a lot of Asian dishes of late – I can’t seem to get enough… and timely, considering our impending trip to Indonesia.

Today, I share with you, one of the most epic noodle dishes in the world… from the streets of Malaysia. Big smoky flavours, with contrasting textures – cooked over a high heat, and whipped up in next to no time.

This is my most favourite Asian dish (Pad Thai a close second), and it simply has to be made with fresh rice noodles.

ingredients

sesame oil
chilli paste *I used homemade
1/2 brown onion sliced
1 garlic clove finely diced
1 tsp grated ginger
4 pieces kai lan * cut stems into batons + leaves into halves
250g fried tofu *sliced into bite sized pieces
1 free range egg
1 pack fresh flat rice noodles *available from Asian supermarkets
4 tbsp organic tamari
white pepper
fresh chives
fresh sliced red chilli

method

Heat a generous amount of sesame oil in a wok over a medium – high heat. Add chilli paste to taste. Fry for 30 or so seconds.

Throw in the onion and sauté, then add the garlic and onion. Stir fry quickly.

Add the kai lan stems (reserve the leaves) and the fried tofu. Continue to fry for a couple of minutes. Push the vegetables to one side of the wok, and crack the egg on the other other side. Wait until the bottom of the egg is slightly cooked, then scramble. Incorporate into the vegetables.

Add the noodles, kai lan leaves a good sprinkle of white pepper, and the tamari and fry until the noodles have all become loose.

Serve in noodle bowls, scattering fresh chives + chilli all over.

 

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