Penang Char Kway Teow
This vegan Penang Char Kway Teow recipe swaps the animal elements for crops to make a vegan model of this standard Malaysian street-food dish.
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“Shiny, silky-soft rice noodles, turbo savoury flavours, and all of the magic of that breath of the wok – this can be a Malaysian traditional price attending to know.” – Shannon Martinez
Penang Char Kway Teow is a Malaysian street-food recipe that’s usually made out of noodles, shrimp, bloody cockles, Chinese language lap cheong (sausage), eggs, bean sprouts, and chives in candy soy sauce.
Nonetheless, not like the standard Malaysian dish, this vegan Penang Char Kway Teow recipe swaps out the animal elements for crops.
Rather than seafood, you’ll use your favorite mushrooms on this recipe. King oyster mushrooms work significantly nicely as a seafood different because of their scallop-like texture.
This vegan Penang Char Kway Teow recipe is a flavour explosion because of the wealthy darkish soy sauce mix. Made with kecap manis, it’s candy, salty and pairs completely with the contemporary elements.
Enoki mushrooms are additionally an excellent addition because of their spaghetti-like form that permits them to mix seamlessly with the opposite elements within the recipe.
When you’ve cooked your veggies and noodles in a wok, you’ll prepare dinner the egg combination within the base of the pan and mix it with the remainder of the elements to make a satisfying and wholesome vegan dinner.