Vegetarian Char Kway Teow with Chilli-Shallot Sambal
Smoky, wok-charred flat rice noodles tossed with crisp tofu, egg and bean sprouts in a sweet-salty dark soy glaze, finished with a fiery homemade sambal and a squeeze of lime.
- 150 g flat rice noodles (dried)
- 200 g firm tofu
- 2 pc egg
- 100 g bean sprouts
- 30 g garlic chives
- 3 pc garlic
- 2 pc shallot
- 4 pc dried red chillies
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 pc lime
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →For the sambal
- Step 1
Soak the 4 dried red chillies in just-boiled water for 10 minutes until softened, then drain.
- Step 2
Peel the 2 shallots and 3 garlic cloves, then blitz them with the softened chillies and 1 tablespoon of water in a small blender or pestle and mortar to a coarse paste.
- Step 3
Heat 1 teaspoon of the vegetable oil in a small pan over medium heat and fry the paste for 4-5 minutes, stirring often, until it darkens slightly, smells fragrant and the raw edge has cooked off. Season with a pinch of salt and set aside.
For the noodles
- Step 1
Soak the flat rice noodles in warm water for 15-20 minutes, or according to the packet instructions, until pliable but not soft; drain well and toss with a drizzle of oil to stop them sticking.
- Step 2
Pat the firm tofu dry and cut into 2cm cubes. Heat 1 tablespoon of vegetable oil in a large wok or wide frying pan over high heat and fry the tofu for 4-5 minutes, turning occasionally, until golden and crisp on most sides; remove and set aside.
- Step 3
Add the remaining 2 teaspoons of oil to the same wok. Crack in the 2 eggs and scramble briefly for 20 seconds, then push to one side.
- Step 4
Add the drained noodles to the wok along with 1 tablespoon of the sambal (reserve the rest for serving), the dark soy sauce and light soy sauce. Toss constantly over high heat for 3-4 minutes, letting the noodles catch slightly at the edges of the wok for that smoky 'wok hei' flavour.
- Step 5
Return the fried tofu to the wok along with the bean sprouts and garlic chives (cut into 4cm lengths). Toss everything together for 1-2 minutes until the sprouts just soften but keep their crunch.
- Step 6
Divide between two plates, spoon over extra sambal to taste and serve immediately with lime wedges for squeezing.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →