Singapore · Plant-based · No. 370
Singapore Char Kway Teow with Beansprouts
One portion, 16 minutes, and only 8 minutes of chopping. Vegetarian. Roughly £1.50 a portion.
Per portion
1010kcal
24 gProtein
175 gCarbs
22 gFat
Calories from protein 10%, carbs 70%, fat 20%. Estimated from the ingredients.
Roughly £1.50 a portion.
Veg
Method
- 1
Prepare the noodles according to the packet instructions (soak dried ones), then drain.
- 2
Heat the oil in a wok over high heat and stir-fry the garlic for 30 seconds.
- 3
Push to one side, crack in the egg, and scramble briefly.
- 4
Add the noodles, soy sauces and chilli paste, and toss over high heat for 2–3 minutes.
- 5
Season with black pepper (no salt needed), then add the beansprouts and spring onion, toss for 1 minute until just wilted, and serve immediately.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/singapore-char-kway-teow-with-beansprouts/
