Vegan Char Kway Teow from Scratch with Homemade Rice Noodles

Char kway teow is a street food that's very popular in Malaysia and Singapore. It's cooked on the spot and comes together lightning fast! In this video, we'll learn how to make the rice noodles from scratch first, and then we'll move on to making a vegan friendly char kway teow. You'll never miss out on this crowd favourite again! Scroll down for ingredients 👇
❤️ Subscribe - / @thekampungvegan
📷 Instagram - / thekampungvegan
📘 Facebook - / thekampungvegan
💃 TikTok - / thekampungvegan
📌 Pinterest - / thekampungvegan
____________________
Homemade Kway Teow
Makes 400g or 2 large servings
125g regular rice flour (not glutinous)
55g tapioca starch
300ml water
Oil & pastry brush
Vegan Char Kway Teow
Serves 1
2 - 3 tbsp oil
4 cloves garlic, minced
1 bunch garlic chives
1/3 cup bean sprouts
1 block of tofu
1/4 cup canned button mushrooms
1/2 a vegan egg (recipe below)
1 tbsp chili paste, chili oil or sambal (optional)
1 1/2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp vegetarian oyster sauce
1 tsp ground white pepper
1 tbsp sugar
1/2 stock cube
Vegan Egg
Serves 2
15g chickpea flour
15g regular rice flour (not glutinous)
1 tsp corn starch
1 tsp white pepper
2 tsp nutritional yeast
Pinch of kala namak or black salt
60ml water
50g silken tofu