Char Kway Teow is a popular dish in Singapore and Malaysia. Traditionally made with lard, cockles and other forms of meat and seafood, CKT is heavy in saturated fats. In its defense, CKT was meant to be for Chinese immigrant laborers in this region and hence needed a cheap, high calorie meal. However, CKT has become so popular that today it is available in many gourmet restaurants and hotels. CKT is one of my hubby's favourite dishes but I don't make it often (enough) as I don't like using the refined rice noodles. However, whenever I do make it, I try my best to make it as authentic as possible. The noodles itself is supposed to be dark, so please feel free to use as much dark soy sauce as you like.
Vegan Char Kway Teow
2 tofu, cubed and fried
2 teaspoon oil
1 onion, sliced
2 cloves garlic, minced
1/4 inch ginger, minced
100g cabbage, shredded
100g chye sim or any green leafy vegetables, cut
2 red chili, sliced
50g bean sprouts
400g flat rice noodles
dark soy sauce to taste
1 teaspoon light soy
1 teaspoon dark sweet soy sauce (ketchup manis)
1) In a wok, add the oil and saute the onion until golden brown. Add the garlic and ginger.
2) Add all the vegetables (excluding bean sprouts) and cook until it softens and wilts.
3) Add the noodles, bean sprouts and fried tofu. Season to taste.
4) Mix well and stir fry until the noodles are cooked which will not take long.
5) Serve hot.