Vegetarian Char Kway Teow
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g flat rice noodles
- 300 g firm tofu, cubed
- 2 eggs
- 150 g beansprouts
- 150 g chinese broccoli (kai lan) or tenderstem broccoli
- 2 tbsp light soy sauce
- 2 fresh red chillies
- 3 garlic cloves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 731 kcal
- Protein
- 25.7 g
- Carbohydrate
- 104.8 g
- of which sugars
- 3.5 g
- Fat
- 20.3 g
- of which saturates
- 3.1 g
- Fibre
- 4.6 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If using dried flat rice noodles, soak in hot water until pliable, then drain.
- 2
Heat the vegetable oil in a large wok over a high heat and fry the garlic and red chillies for 30 seconds.
- 3
Add the tofu and fry for 3-4 minutes until lightly golden, then push to one side.
- 4
Crack in the eggs and scramble for a minute, then mix through the tofu.
- 5
Add the noodles and broccoli, pour over the light soy sauce and toss constantly for 3-4 minutes over the highest heat until the noodles are hot and the broccoli is just tender.
- 6
Stir the beansprouts through for the final minute, then serve immediately.
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