Char Kuay Teow – a spicy, gluten free and absolutely mouthwatering stir fry flat…
Char Kuay Teow – a spicy, gluten free and absolutely mouthwatering stir fry flat rice noodles?
Happy Thursday, friends?. Char kuay teow, famous for its ‘wok hei’ or breath of the wok is a must try street food in Malaysia (popular in Penang and other states). Char kuay teow is a Hokkien word that means stir fry flat rice noodles. Hokkien is dialect that my hubby taught me and how my kids speak to my papa and mama. Wok hei is a Cantonese word directly translates to stir frying in a heated wok. This dish is usually serve on top of a banana leaf for extra flavor. I got my fresh banana leaf from the neighbor’s house again.?
Recipe (yields 1 serving)
~ 1 serving fresh flat rice noodles (there are fresh ones at Asian market too)
~ 1/2 cup of fresh mung bean sprouts
~ 1/4 cup of chopped chives (cut into 2 inch sticks)
~ 1 teaspoon minced garlic
~ 1 teaspoon homemade sambal (recipe on highlights)
?Sauce (mix all in a bowl, set aside): 2 teaspoons soy sauce, 1 teaspoon stir fry sauce (aka vegetarian oyster sauce), 1/2 teaspoon dark sauce, dash of white pepper
✔️When using fresh flat rice noodles (if you are in Malaysia, be sure to ask which type is suitable for stir fry as the width of noodles differs for soup version), I love to separate the noodles by strand before cooking.
✔️In a heated pan with 2 teaspoons oil, sauté garlic until lightly brown, add sambal & noodles and quickly stir to avoid noodles from sticking together. ✔️Then, add in ready mixed sauce and continue to stir and toss. Stir in chives and cook for few seconds, then add mung bean sprouts and give another quick toss until well combined. Serve on banana leaf. ?
Enjoy and have a great Thursday!?
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