Vegan Char Kway Teow

Experience the bold and smoky flavors of street food with this Vegan Char Kway Teow—a plant-based twist on the Southeast Asian classic. Packed with flat rice noodles stir-fried to perfection, golden-brown tofu cubes, crunchy bean sprouts, and fragrant garlic, this dish is an umami powerhouse. The rich, savory sauce made with soy sauce, dark soy sauce, and a hint of chili paste adds depth, while fresh spring onions and a squeeze of lime brighten every bite. Ready in just 35 minutes, this quick and easy vegan stir-fry is perfect for weeknight dinners or as a shareable comfort food for two. Whether you're craving a takeout favorite or exploring vegan street food recipes, this smoky, spicy, and satisfying noodle dish is a must-try!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 250 grams Flat rice noodles
• 200 grams Firm tofu
• 100 grams Bean sprouts
• 3 stalks Spring onions
• 3 cloves Garlic
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Chili paste
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 unit Lime

Directions

Step 1

Begin by soaking the flat rice noodles in warm water for about 15 minutes or until they are soft. Drain and set aside.

Step 2

Cut the firm tofu into 1-inch cubes. Pat dry with a paper towel to remove excess moisture.

Step 3

Finely chop the garlic cloves. Slice the spring onions into 2-inch pieces, keeping the white and green parts separate.

Step 4

In a small bowl, mix together the soy sauce, dark soy sauce, and chili paste to make the sauce. Set aside.

Step 5

Heat one tablespoon of vegetable oil in a large wok over medium-high heat.

Step 6

Add the tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.

Step 7

In the same wok, add the remaining tablespoon of vegetable oil. Add the chopped garlic and the white part of the spring onions. Stir-fry for about 1 minute until fragrant.

Step 8

Increase the heat to high and add the drained rice noodles. Stir-fry for about 2 minutes, ensuring the noodles don't stick to the bottom.

Step 9

Pour the sauce over the noodles and toss well to coat all the noodles evenly with the sauce.

Step 10

Add the bean sprouts, cooked tofu, and green parts of the spring onions. Stir-fry everything together for another 3-4 minutes.

Step 11

Season with salt and black pepper to taste. Remove from heat.

Step 12

Serve the Vegan Char Kway Teow hot, garnished with lime wedges for a refreshing squeeze of citrus over the noodles before eating.

Nutrition Facts

Serving size	773.6 grams (773.6g)

Amount per serving	% Daily Value*
Calories	994

Total Fat 37.10g	48%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 4198mg	183%
Total Carbohydrate 138.60g	50%
Dietary Fiber 10.80g	39%
Total Sugars 9.90g
Protein 40.00g	80%

Vitamin D 0IU	0%
Calcium 426mg	33%
Iron 7mg	38%
Potassium 919mg	20%

*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: 31.9%

Protein: 15.3%

Carbs: 52.9%