Char Kway Teow
Snacks • Malaysia
How to Make Vegetarian Char Kway Teow (Traditional & Healthy Version)
Char Kway Teow is a beloved Southeast Asian street snack, originally hailing from Malaysia and Singapore, but its flavors have found resonance in Indian homes, especially in cosmopolitan cities. Traditionally, this dish features flat rice noodles stir-fried with vegetables, aromatic sauces, and sometimes seafood or meat. Our vegetarian adaptation is health-conscious and tailored for Indian taste buds, using locally available ingredients like whole wheat noodles, soy sauce, and fresh seasonal vegetables. The result is a smoky, rich, and satisfying noodle dish that’s perfect for snacking or as a light meal. Indian food lovers will appreciate how Char Kway Teow brings together the bold flavors of garlic, chilies, and soy, reminiscent of Indo-Chinese classics, while remaining true to its Southeast Asian roots. In India, street food culture thrives, and this dish fits right in—being quick to prepare, customizable, and full of vibrant colors and textures. With our healthy recipe, you can enjoy all the taste with less guilt, making it a great option for calorie tracking and balanced eating. Char Kway Teow’s appeal lies in its combination of chewy noodles, crisp veggies, and umami-packed sauce. It’s filling yet light, making it suitable for busy weekdays or as a special treat for gatherings. Whether you’re a fan of Indian snacks or exploring Asian-inspired vegetarian recipes, this healthy version will surely delight your palate and nourish your body.
Ingredients(for 1 bowl (about 250g prepared noodles))
- 150g Whole wheat flat noodles (Can use atta-based noodles)
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil (Cold-pressed preferred)
- 4 Garlic cloves (Finely chopped)
- 2 Spring onions (Chopped, use both white and green parts)
- 1 Red chili (Finely sliced, adjust to taste)
- 1 cup Bean sprouts (Fresh preferred)
- 1 small Carrot (Julienned)
- 1 small Bell pepper (Julienned)
- 50g Paneer (optional) (Cubes, for protein boost) - optional
- to taste Salt
- 1/4 teaspoon Black pepper (Freshly ground)
Instructions
- 1
Boil the whole wheat noodles as per package instructions until al dente. Drain and toss with a few drops of sesame oil to prevent sticking.
5 minutes
Do not overcook the noodles for best texture.
- 2
Heat a heavy tawa or wok on high flame. Add sesame oil and sauté chopped garlic and sliced red chili till aromatic.
3 minutes
Use high heat to get authentic smoky flavor.
- 3
Add chopped spring onions, carrots, and bell peppers. Stir-fry quickly on high flame till veggies are crisp-tender.
4 minutes
Keep veggies crunchy for maximum nutrition.
- 4
Add bean sprouts and paneer cubes (if using). Toss well for 1 minute.
1 minute
Paneer adds protein; skip for vegan version.
Why This Dish is Healthy
This healthy Char Kway Teow is packed with fiber from whole wheat noodles and plenty of vegetables, making it ideal for weight management and balanced nutrition. By using low-sodium soy sauce and skipping deep-frying, this version is lighter on calories and sodium. It's a great option for vegetarians and those tracking their macros—high in micronutrients, moderate in protein, and low in unhealthy fats. Plus, the dish is adaptable for vegan and diabetic diets.
Whole wheat noodles add fiber and complex carbohydrates, supporting digestive health and sustained energy. Fresh vegetables like carrots, bell peppers, and bean sprouts provide vitamins A, C, and K, antioxidants, and minerals like potassium. Sesame oil contributes heart-healthy fats, while garlic offers immune-boosting compounds. Paneer (optional) boosts protein for muscle repair. This vegetarian Char Kway Teow is low in saturated fat and can be made even lighter by skipping paneer and using more sprouts.
Pro Tips
- 💡Tip 1: Use a heavy tawa or wok for authentic smoky flavor.
- 💡Tip 2: Always stir-fry on high heat to preserve veggie crunch.
- 💡Tip 3: Toss noodles gently to keep them intact.
- 💡Tip 4: Add a dash of lemon for freshness if desired.
- 💡Tip 5: Substitute paneer with tofu for a vegan version.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat in a hot wok for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 5.0 g |
| Fiber | 2.0 g |
| Sugars | 1.5 g |
| Sodium | 480.0 mg |
| Potassium | 90.0 mg |
| Cholesterol | 40.0 mg |
| Vitamin A | 50.0 IU |
| Vitamin C | 2.0 mg |
| Calcium | 25.0 mg |
| Iron | 1.0 mg |
| Magnesium | 13.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.5 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 14.0 µg |
