Penang Char Kway Teow
This vegan Penang Char Kway Teow recipe swaps the animal ingredients for plants to make a vegan version of this popular Malaysian street-food dish.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
“Glossy, silky-soft rice noodles, turbo savoury flavours, and all the magic of that breath of the wok – this is a Malaysian classic worth getting to know.” – Shannon Martinez
Penang Char Kway Teow is a Malaysian street-food recipe that is typically made from noodles, shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in sweet soy sauce.
However, unlike the traditional Malaysian dish, this vegan Penang Char Kway Teow recipe swaps out the animal ingredients for plants.
In place of seafood, you will use your favourite mushrooms in this recipe. King oyster mushrooms work particularly well as a seafood alternative thanks to their scallop-like texture.
This vegan Penang Char Kway Teow recipe is a flavour explosion thanks to the rich dark soy sauce blend. Made with kecap manis, it’s sweet, salty and pairs perfectly with the fresh ingredients.
Enoki mushrooms are also a great addition thanks to their spaghetti-like shape that allows them to blend seamlessly with the other ingredients in the recipe.
Once you’ve cooked your veggies and noodles in a wok, you’ll cook the egg mixture in the base of the pan and combine it with the rest of the ingredients to make a satisfying and healthy vegan dinner.
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 0.75 0.75 Tbsp vegetable oil
- 25 25 g mushrooms (whatever is your favourite)
- 1.25 1.25 garlic shoots, cut into 3 cm (11⁄4 in) lengths
- 0.5 0.5 garlic cloves, minced
- 0.5 0.5 Tbsp Asian chilli paste
- 18.75 18.75 g shredded Chinese cabbage (wombok)
- 0.75 0.75 spring onions (scallions), cut into 5 cm (2 in) lengths
- 125 125 g wide rice noodles, prepared according to the packet instructions
- 25 25 g bean sprouts
- For the vegan egg mix:
- 37.5 37.5 g ) silken or soft tofu
- 0.25 0.25 Tbsp cornflour (cornstarch)
- 0.25 0.25 Tbsp oat or soy milk
- pinch of ground turmeric
- pinch of black salt
- For the sauce:
- 0.75 0.75 Tbsp dark soy sauce
- 0.5 0.5 Tbsp Maggi seasoning sauce or light soy sauce
- 0.5 0.5 Tbsp kecap manis
- 0.25 0.25 Tbsp vegetarian oyster sauce
- 0.25 0.25 Tbsp vegetarian fish sauce
- 0.5 0.5 tsp caster (superfine) sugar
- To make the vegan egg mix, place all the ingredients in a high-powered blender and blend until smooth. Set aside.
- For the sauce, mix together all the ingredients in a small bowl.
- Heat a wok over a high heat – you want it to be smoking hot when you start cooking.
- Add the oil, throw in the mushrooms and garlic shoots and quickly stir-fry for 30 seconds. Add the minced garlic and chilli paste and toss to combine, then add the cabbage and spring onion and cook, tossing, until the cabbage begins to wilt.
- Scatter over the noodles and toss, then add the bean sprouts. Toss again to combine and cook for 30 seconds.
- Push the noodle mixture to one side of the wok, then, working in two batches, pour the egg mix into the base of the wok and scramble with a spatula. Mix the first batch into the noodles, then repeat with the second batch. Once all the egg mix is cooked, toss with the noodles to combine.
- Pour the sauce mixture over the noodles and toss through. Cook for a final 30 seconds, then serve.
Find this delicious recipe and more in the Vegan with Bite cookbook by Shannon Martinez, published by Hardie Grant Books. Image credit: Nikki To and Hardie Grant.