Char Kuey Teow (Stir-Fried Flat Rice Noodles)
Ingredients
- 2 servings of fresh homemade/store-bought flat rice noodles
- 5oz [130g] firm tofu, pressed, cut into desired size, pan-fried
- 1 cup mung bean sprouts
- 1/2 cup chopped chinese chives
- 3 cloves garlic, finely minced
- 11/2 tablespoons sambal oelek or other chili sauce
- oil for cooking, salt to taste
- sauce: 1/2 teaspoon dark soy sauce (thick), 2 tablespoons light soy sauce, a pinch of sugar
Preparation
Mix the sauce ingredients in a bowl until well-combined and set aside until ready to use.
In a heated non-stick pan with 1 tablespoon of oil, sauté garlic until aromatic, then add the sambal oelek and tofu. Give it a quick stir.
Add in the noodles and sauce, toss all ingredients until well-combined. Cook for another 30 seconds or so by mixing the noodles with the sauce.
Finally, add the the veggies and toss again until veggies are fully cooked through. Taste test and season accordingly.
Serve warm with a side of chili