Vegan Char Kway Teow ,Malaysian Stir-Fried Flat Rice Noodles, with Tofu
Ingredients
- 1.5 tbs chopped shallot *pinch of salt
- sauce blend—
- 2.5 tbs light soy
- 0.5 tbs dark soy
- 0.5 tbs sugar
- 0.25 tsp white pepper
- vegan scrambled egg—
- 0.25 tsp kala namak salt optional
- 0.25 tsp turmeric for colour optional
- 175g flat dried rice noodles
- 1 cup beansprouts
- 0.25 cup garlic chives, cut into 2cm segments
Preparation
Make paste by pounding ingredients in a mortar and pestle or blender. Set aside. Mix sauce ingredients then set aside. Mix egg ingredients together, set aside. Cook noodles according to packet instructions, set aside.
In a wok heat some oil, saute paste 1 min then set aside. Re-add some oil to wok and add minced garlic, saute for 2 mins. Add dried bean curd (or tofu) and shiitake mushrooms and stir fry for 2 mins on high heat. Add beansprouts and noodles, turn heat to max, stir fry vigorously for 1-2 mins. Add paste, sauce blend and vegan egg mix, stir to mix everything together. Turn heat off and add chopped chives, mix well then serve