High Protein Char Kway Teow

Elevate your stir-fry game with this High Protein Char Kway Teow, a healthier twist on the beloved Malaysian street food classic. Packed with tender chicken breast, juicy prawns, golden cubes of tofu, and fluffy scrambled eggs, this recipe offers a substantial protein boost while staying true to the bold, smoky flavors that make Char Kway Teow so irresistible. Tossed in a savory trio of dark soy sauce, light soy sauce, and oyster sauce, each strand of rice noodles comes alive with umami goodness, complemented by crunchy bean sprouts and fragrant garlic. Ready in just 35 minutes, this nutrient-packed stir-fry is perfect for busy weeknights or meal-prep enthusiasts seeking wholesome flavor. Serve it fresh from the wok and garnish with chopped green onions for an authentic and satisfying dining experience.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 200 grams rice noodles
• 200 grams chicken breast
• 150 grams medium prawns, peeled and deveined
• 100 grams firm tofu, cubed
• 100 grams bean sprouts
• 2 large eggs
• 3 cloves garlic, minced
• 2 stalks green onions, chopped
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili paste (optional)
• 3 tablespoons vegetable oil
• 0.5 teaspoon white pepper
• 0.5 teaspoon salt

Directions

Step 1

Begin by soaking the rice noodles in warm water for about 15 minutes until they are soft, then drain and set aside.

Step 2

Slice the chicken breast into thin strips. In a bowl, marinate with salt and white pepper. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the chicken strips and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.

Step 4

In the same wok, add another tablespoon of oil and cook the prawns until pink and opaque, about 2 minutes. Remove and set aside with the chicken.

Step 5

Add the remaining tablespoon of oil to the wok, and stir-fry the garlic until fragrant, about 30 seconds.

Step 6

Add the cubed tofu to the wok, and stir-fry gently until they are golden brown on all sides, about 3-4 minutes.

Step 7

Push the tofu to the side of the wok. Crack the eggs into the empty space, and scramble until fully cooked.

Step 8

Add the soaked noodles, chicken, and prawns back into the wok. Pour in the dark soy sauce, light soy sauce, oyster sauce, and chili paste, tossing everything together to coat the ingredients evenly.

Step 9

Add the bean sprouts and half of the chopped green onions, tossing everything briefly until the bean sprouts are slightly wilted.

Step 10

Ensure the noodles are heated through, then remove the wok from heat.

Step 11

Serve the Char Kway Teow hot, garnished with the remaining green onions.

Nutrition Facts

Serving size	1007 grams (1007.0g)

Amount per serving	% Daily Value*
Calories	1351

Total Fat 66.50g	85%
Saturated Fat 12.00g	60%
Polyunsaturated Fat 26.30g
Cholesterol 765mg	255%
Sodium 6372mg	277%
Total Carbohydrate 70.00g	25%
Dietary Fiber 7.60g	27%
Total Sugars 6.30g
Protein 122.40g	245%

Vitamin D 82IU	410%
Calcium 905mg	70%
Iron 9mg	48%
Potassium 1805mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 35.8%

Carbs: 20.5%