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Char Kuey Teow (pesco-vegetarian)

char kway teow
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Prep Time 30 mins
Cook Time 10 mins
Course Plat principal
Cuisine Asiatique
Servings 3


For the chili paste:

  • 3 dried red chilli peppers soaked in water
  • 2 fresh red peppers minced
  • 3 small shallots peeled and minced
  • 3 cloves of garlic finely chopped
  • 1 tsp. oil
  • 1 pinch of salt
  • For the sauce:
  • 5 tbsp. soy sauce
  • 1 tbsp. Kecap Manis (Indonesian sweet soy sauce)
  • 1 tbsp. fish sauce
  • Pepper

For the wok:

  • 220 g flat rice noodles
  • 9 prawns
  • 200 g tofu cut into cubes
  • 200 g soy bean sprouts rinsed in cold water and drained
  • 3 large eggs
  • 1 carrot grated into thin strips
  • 50 g green beans cut into 3 cm pieces
  • 2 spring onions finely cut lengthwise
  • 1 lime


For the chili paste:

  • Grind all the ingredients of the chilli paste with a grinder until you obtain a fine paste.
  • Heat a wok with 1 tbsp. oil and stir-fry the chilli paste until aromatic. Serve and set aside.

For the wok :

  • Heat some water and soak the rice noodles for 5 minutes off the heat.
  • Heat the wok over high heat until it begins to smoke. Add 2 tbsp of oil and add the tofu.
  • Sauté until lightly browned. Remove and set aside.
  • Add the prawns. Sauté for 1 minute on each side. Add the green beans, soy sprouts and tofu.
  • Add the cooked rice noodles.
  • Add the sauce to the wok and mix well.
  • Using the spatula, push the noodles to the side, add a little oil to the empty area and break the eggs over it.
  • Use the spatula to break the yolk and stir to mix with the egg white. Turn the noodles over and cover the egg, and wait about 15 seconds.
  • Add the chilli paste (if you like spicy food, add more).
  • Continue stir-frying and make sure the egg is cooked through.
  • Finish by adding the carrots and spring onions.
  • Pour into a bowl and garnish with some soy bean sprouts aside. Serve immediately.
  • Season with lime juice to taste.
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