Name: Char kuey teow
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 cup (90 g) shredded Chinese cabbage or savoy cabbage; 3 tablespoons kecap manis; 1 cup (50 g) shredded greens, such as choy sum, bok choy or Swiss chard, any coarse stems removed; Sambal and lime wedges, to serve; 2.5 cm ginger, finely chopped; 450 g fresh flat rice noodles or 200 g dried flat rice noodles; ½ cup (20 g) sliced chives or spring onions (scallions); 4 garlic cloves, finely chopped; ½ block (150 g) extra-firm tofu, pressed and crumbled; 1 tablespoon vegetable oil; 1½ cups (150 g) beansprouts; 1 vegetable stock cube; ½ cup (60 g) sliced oyster mushrooms; 2 tablespoons vegetarian oyster sauce; 2 tablespoons dark soy sauce; 2 tablespoons light soy sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

These stir-fried Penang-style noodles are incredibly popular in both Malaysia and Singapore. Char kuey teow may not be very handsome, but look beyond appearances and these glistening noodles are just heavenly – all languid and smoky. If you can’t find the wide kuey teow rice noodles traditionally used for this, just opt for the slightly thinner rice noodles that are often used for pad thai. Make sure all your ingredients are ready to go before you start to cook: once you start stir-frying,