Vegetarian Char Kway Teow with homemade Sambal

Serve 3

Ingredients:

1kg Kway Teow/ Flat noodles

1 bowl of cabbage (shredded)

1 bowl of bean sprout 

1 bowl of Choy sum

10 - 12 vegetarian prawns

Ginger (chopped finely)

3 eggs

Sauce (mix well):

 

6 tbsp of light soya sauce

1 1/2 tbsp dark soya sauce

1 tbsp sugar

1 tsp salt

Few dashes of pepper

Method is for 1 serving:

1) Heat wok with 2-3 tbsp of oil then add in ginger & sauté till fragrant.

2) Add in vege prawn & cook till slightly brown. Followed by cabbage & bean sprout. Stir-fry for awhile & then add in Kway Teow (1 bowl but my measurement - just grab the noodles with one handful) ....Got it? :P 

3) Immediately can scoop in 2 tbsp of sauce & stir well. Using your spatula, push the noodles aside & add a bit of oil followed with an egg (If you are using a non-stick wok then may omit extra oil.) Have a quick stir on the egg yolk then cover the egg with noodles. Leave it for around 10 seconds. Then mix everything. Lastly, put in Choy sum & stir for awhile till Choy sum is cook.

4) May add sauce to taste. Otherwise, it's ready to serve.

Vegetarian Sambal 

Ingredients A (Blend):

12 dries chillies (soaked until soften)

6 bird's eye chillies (cili padi)

5 red chillies

1 stalk lemon grass

30g Preserved mustard (Szechuan) - (soak for 3 hours)

Ingredients B:

50g Tamarind + hot water = Juice

1 tbsp Turmeric powder

*Put Tamarind in hot water & leave it for 5 mins. Then mixed well & strained off. Keep the juice.

Seasoning:

2 tbsp sugar

1 tbsp vegetarian Belacan powder ( I've opt this out because I can't find it).......

1/2 tsp salt

Method:

1) Heat up 5 tbsp of oil then stir-fry blended ingredients A over a low heat until fragrant.

2) Add in tamarind juice, turmeric powder and seasoning, stir-fry until the sauce is thick. Ready to serve.