Vegetarian Char Kway Teow
South Indian • All Foods
How to Make Vegetarian Char Kway Teow (Traditional & Healthy Version)
Vegetarian Char Kway Teow is a Southeast Asian street food classic, beloved for its smoky flavor, chewy flat rice noodles, and vibrant mix of vegetables. Originating from Malaysia and Singapore, this snack is a fusion of Chinese and local culinary influences, featuring stir-fried noodles with a medley of crunchy sprouts and savory sauces. Adapted for the IndianCalorie app, this recipe uses whole grain rice noodles, fresh seasonal veggies, and reduced oil, making it a health-conscious snack option for Indian homes. Char Kway Teow has gained popularity across India’s urban centers, especially among foodies in cosmopolitan cities like Mumbai and Bengaluru, eager to try global flavors with a vegetarian twist. Its taste is deeply satisfying, blending umami, mild spice, and a subtle earthy aroma. For Indian families, this dish is a great choice as it can be enjoyed as a hearty breakfast, lunch, or an evening snack. The Indian version features locally available ingredients such as capsicum, carrot, and soy sauce, making it both accessible and authentic. It is a fantastic alternative for those seeking to incorporate international flavors into their diet while maintaining a focus on nutrition and wellness.
Ingredients(for 1 bowl Char Kway Teow (approx. 300g))
- 150g Whole grain rice noodles (preferably flat noodles)
- 1 medium Carrot (julienned)
- 1 small Capsicum (Shimla mirch) (thinly sliced)
- 1 cup Bean sprouts (fresh)
- 2 stalks Spring onion (chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Soy sauce (low sodium) (dark preferred)
- 1 tbsp Sesame oil (cold-pressed)
- 1 Red chili (optional) (finely chopped) - optional
- 100g Tofu (firm, cubed)
- to taste Salt
- 1/2 tsp Black pepper powder - optional
Instructions
- 1
Boil water in a large pan and cook whole grain rice noodles as per package instructions. Drain and rinse with cold water.
7 minutes
Do not overcook noodles; they should remain chewy.
- 2
Heat sesame oil in a kadhai or wide tawa over medium-high flame. Add minced garlic and stir-fry until fragrant.
2 minutes
Ensure oil is hot for a smoky flavor.
- 3
Add carrots, capsicum, and spring onions. Stir-fry for 2-3 minutes until slightly softened but still crisp.
3 minutes
Keep veggies crunchy for best texture.
- 4
Toss in tofu cubes and red chili (if using). Sauté till tofu is lightly golden.
3 minutes
Use firm tofu to prevent crumbling.
Why This Dish is Healthy
By swapping traditional refined noodles with whole grain rice noodles, reducing oil, and packing in fresh vegetables and tofu, this Char Kway Teow delivers a healthier version of a beloved street snack. It is low in saturated fat, high in fiber, and provides essential vitamins and minerals. The moderate calorie count makes it suitable for weight loss, diabetes management, and general wellness. Enjoying global flavors without compromising health is at the core of this recipe.
This vegetarian Char Kway Teow is rich in fiber, vitamins A and C from carrots and capsicum, and high-quality plant protein from tofu. Using whole grain rice noodles boosts the complex carbohydrate content, supporting sustained energy release. The addition of bean sprouts provides antioxidants and minerals like iron and magnesium, while sesame oil adds heart-healthy unsaturated fats. With reduced sodium soy sauce and minimal oil, this dish keeps calories moderate and supports balanced nutrition, making it ideal for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Always use high heat for authentic wok flavor.
- 💡Tip 2: Prep all ingredients in advance for a quick stir-fry.
- 💡Tip 3: Add bean sprouts at the end to keep them crisp.
- 💡Tip 4: Use low sodium soy sauce to manage salt intake.
- 💡Tip 5: Squeeze lime before serving for extra zing.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
