Follow

Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
Are you up for the challenge? Register today and help make real change happen.

By Mindy Woods

Char Kuey Teow truly is a flavour sensation. Smokey wok tossed rice noodles that are everything from fresh and slippery to sweet and salty, it is no wonder I am asked for this recipe time and time again. Ive taken this famous Malay street food and turned it on its head with a marvelous meat free version.In this recipe Ive really cranked up the heat, smoked up my wok and created a sticky, crunchy and slippery noodle dish, which provides a mouthful of texture and flavour, overload.The secret to this type of stir-fried dish is to cook the meal in batches. This ensures that the wok isnt overcrowded and maintains high heat throughout the cooking process.Perfect for your meat free fix, this recipe serves four adults generously.

+ Ingredients

CHILLI SAMBAL
2 dried long red chilies, soaked in water and deseeded
2 fresh red chilies, roughly chopped & de-seeded
3 small shallots, peeled and chopped
1 teaspoon peanut oil
A pinch of salt
* Alternatively use 2 Tbsp. Chili Paste or store bought Sambal
SAUCE MIX
5 tablespoons Light soy sauce
2 tablespoons Tamari sauce
2 tablespoon kecap manis
1 tablespoon sugar
2 pinches freshly ground white pepper
Combine ingredients in a small bowl and stir to combine
CHARRED NOODLES
1 kg fresh flat rice noodles
1 bunch broccolini, stems trimmed, cut in bite size pieces
2 spring onions, white roughly chopped and green finely shredded
1 bunch Hung Choy (or any Chinese green vegetable such as Choy sum or baby Buk Choy)
Two handfuls of fresh bean sprouts rinsed and drained
A bunch of Chinese chives cut into 2-inch lengths
4 cloves garlic chopped finely
1/2 tsp sesame oil

1 birds eye chill, finely sliced and lemon cheek to serve

+ Method

If making chili paste, grind all the ingredients in a mini food processor or mortar and pestle until a smooth fine paste is achieved. Heat up a wok with 1-teaspoon oil and stir-fry the chili paste until aromatic and cooked through, around 4-5 minutes. Dish out and set aside.

Lightly dress rice noodles in half of the sauce mixture, stir to combine and allow sitting for 5-10 minutes before cooking.

Heat wok over high heat until it starts to really smoke. Add 2 tablespoons of oil, wait a few seconds to allow the oil to heat to a shimmer and add half the portion of noodles. Allow noodles to sit for ay least 3-4 minutes without tossing or stirring to really create ˜char on the noodle. Add garlic white of spring onion, green veg, and chives, flip noodles over ingredients to cover. Allow sitting for a further 2 minutes to cook through.

Add about 1/2 a tablespoon of chili paste or to taste.

Add bean shoots, sesame oil and stir through. Garnish with spring onions, fresh or dried chili to taste and a cheek of lemon, enjoy immediately.

With remaining ingredients, repeat the same method and complete the serving of Charred Noodles.