Vegetarian Kway Teow (Asian Noodles)

KITCHEN SANCTUARY
18Ingredients
30Minutes
710Calories

Ingredients

US|METRIC
  • 500 grams dried fettuccine (or flat rice noodles rice noodles are more traditional in kway teow, but I like to use fettuccine too)
  • 1 tablespoon vegetable oil
  • 1 onion (peeled and chopped)
  • 5 cloves garlic (peeled and minced)
  • 1 red chilli (small, I use Fresno variety, finely chopped, optional, leave out if you don't like it hot)
  • 4 tablespoons soy sauce
  • 1 tablespoon kecap manis (optional)
  • 4 tablespoons tomato ketchup
  • 2 teaspoons caster (/granulated sugar)
  • 70 milliliters sweet chilli sauce (use a very mild one if serving to children)
  • 5 mushrooms (sliced)
  • 1/2 green cabbage (a small, sliced into strips)
  • 5 spring onions (scallions cut into 1" pieces)
  • 2 large eggs
  • 200 grams beansprouts (fresh or canned drained, this is approx 1 1/2 packed cups fresh mung bean sprouts)
  • 4 hard boiled eggs (peeled and chopped into wedges)
  • chillies (Finely sliced, optional, leave out if you don't like it hot)
  • squirt (lime juice)
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    NutritionView More

    710Calories
    Sodium72% DV1720mg
    Fat22% DV14g
    Protein61% DV31g
    Carbs39% DV116g
    Fiber36% DV9g
    Calories710Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2.5g13%
    Trans Fat0g
    Cholesterol320mg107%
    Sodium1720mg72%
    Potassium1060mg30%
    Protein31g61%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate116g39%
    Dietary Fiber9g36%
    Sugars13g26%
    Vitamin A20%
    Vitamin C120%
    Calcium15%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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