Home Cooking- Vegan Char Kway Teow


I had some leftover kway teow noodles from the tom yam soup batch and decided to whip up our favourite local dish Char Kway Teow. I have not eaten this dish for the longest time as those sold in the hawker stores were very oily and unhealthy with pork lard. I googled a few recipes and was drawn to the mouthwatering image above and decided to try this recipe out.

2 tofu, cubed and fried (I substituted this with king oyster mushrooms that looked like scallops!)
2 teaspoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
1/4 inch ginger, minced
100g cabbage, shredded (I did not add this and used green beans)
100g chye sim or any green leafy vegetables, cut  (I did not add this)
2 red chili, sliced (I added 3 but mine was an old chilli so it was not as spicy)
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 tablespoon of garlic chilli sauce


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) Even after adding all the sauces in the recipe, it was still quite tasteless. So I added more soya and sweet sauce to balance out the taste.
5) Serve hot after tasting to see if the flavour is right.



Overall, it tasted much healthier than those store bought ones and I will definitely want to perfect this dish. I added too much garlic and ginger and it was quite overwhelming when we were biting into them. The taste had no wok flavour as none of my noodles were burnt but I am guessing that the hawker uncles actually stir fry their noodles first before cooking in all the ingredients.

3 thoughts on “Home Cooking- Vegan Char Kway Teow

  1. Pingback: Home Baking- Vegan Breaded Eggplants | Mr & Mrs Vegan

  2. I have used sliced black mushrooms in this dish before that feels quite like the cockles.

    I used to observe the hawkers who caramelized the soy sauces together before adding in the noodles, perhaps the wok flavor comes from there. (Or maybe you can cheat a little by using hickory smoke?) And they use a cast iron wok so it imparts an iron taste and minerals to the food as well. I saw an induction cooker that is able to hold a curved bottom iron wok being sold at Tott.

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