Vegan Char Kway Teow
A vegan twist on the classic Singaporean stir-fried noodle dish. Rich in smoky flavors and textures.
Ingredients
- about 450 g Flat Rice Noodles
- 1 block Firm Tofu
- 4 links Chinese Sausage (Vegan)
- 2 cups Bean Sprouts
- 1/2 cup Chinese Chives
- 3 tablespoons Dark Soy Sauce
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 3 tablespoons Vegetable Oil
- 4 cloves Garlic
- 1 tablespoon Chili Paste
- 2 tablespoons Vegan Oyster Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare your ingredients: Cut the 1 block Firm Tofu into 1.27 cm cubes. Slice the 4 links Chinese Sausage (Vegan) into 0.635 cm thick rounds. Finely mince the 4 cloves Garlic. Roughly chop the 1/2 cup Chinese Chives. Have the about 450 g Flat Rice Noodles ready.
- 2Heat 1 tablespoon of the 3 tablespoons Vegetable Oil in a large wok or a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the minced 4 cloves Garlic and 1 tablespoon Chili Paste. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- 3Add the cubed 1 block Firm Tofu and the sliced 4 links Chinese Sausage (Vegan) to the wok. Stir-fry for 5-7 minutes, until the tofu is lightly golden brown on most sides and the vegan sausage is heated through.
- 4Add the about 450 g Flat Rice Noodles to the wok. Pour in the 3 tablespoons Dark Soy Sauce, 2 tablespoons Sweet Soy Sauce (Kecap Manis), and 2 tablespoons Vegan Oyster Sauce. Stir-fry everything together for 3-5 minutes, ensuring the noodles are evenly coated and heated through. The noodles should be tender but still have a slight chew.
- 5Add the 2 cups Bean Sprouts and the chopped 1/2 cup Chinese Chives to the wok. Continue to stir-fry for another 1-2 minutes, just until the bean sprouts are slightly softened but still have a bit of crunch. The chives should be bright green.
- 6Add the remaining 2 tablespoons of the 3 tablespoons Vegetable Oil to the wok. Stir-fry for another 30 seconds to ensure everything is well combined and heated through.
- 7Serve the Vegan Char Kway Teow immediately while hot.
Substitutions
Chinese Sausage → Shiitake Mushrooms
Vegan alternative with umami flavor and similar texture
Vegan Oyster Sauce → Soy Sauce, Mushroom Broth, Sugar
Recreates the savory-sweet flavor profile
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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