Char Kway Teow
A staple in Singaporean cuisine, sweet and savoury char kway teow is often served with cockles or beef. The meaty texture of shitake mushrooms mimics those two ingredients perfectly. Giving a shot of protein into this iconic dish.
Equipment
- Saucepan or pot
Ingredients
- Fresh rice noodles
- Onion garlic, ginger
- Yue choy sum
- Shitake mushrooms
- Tofu puffs
- Homemade sauce
- Homegrown cherry tomatoes
- Sesame seeds
Sauce
- Light soy sauce
- Vegetarian oyster sauce
- Dark soy sauce
- Coconut sugar
- Mushroom powder seasoning
Instructions
- Blanch raw kway teow noodles in boiling water for a few minutes and set aside.
- Mix ingredients for sauce and set aside.
- In a pot on medium flame, heat oil and sauté onion, garlic and ginger until fragrant. Stir in mushrooms and fry until cooked.
- Add bok choy and stir fry until softened. Add sauce mixture and stir.
- Stir in noodles and add in tofu puffs, and cherry tomatoes.
- Garnish with sesame seeds and serve warm.