Malaysian Char‑Kway Teow with Imitation Shrimp

Ingredients

• 200 g flat rice noodles (wide)
• 150 g imitation shrimp (plant‑based)
• 2 tablespoons soy sauce (light)
• 1 tablespoon dark soy sauce
• 2 tablespoons vegetable oil
• 100 g bean sprouts
• 30 g chives, cut into 2‑inch pieces
• 2 cloves garlic, minced
• 1/4 teaspoon white pepper, ground(optional)
• 2 lime wedges(optional)

Instructions

1. 1

   Soak the flat rice noodles in hot water for 5‑7 minutes until just softened, then drain and set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a wok over high heat; add the minced garlic and stir‑fry for 15 seconds until fragrant.

3. 3

   Add the imitation shrimp and stir‑fry for 2‑3 minutes until lightly browned; remove and set aside.

4. 4

   Add the remaining oil to the wok, then toss in the drained noodles, soy sauce, dark soy sauce, and white pepper; stir‑fry quickly for 2 minutes to coat the noodles.

5. 5

   Return the shrimp to the wok, add bean sprouts and chives, and continue stir‑frying for another 2 minutes until the sprouts are just tender.

6. 6

   Taste and adjust seasoning if needed, then transfer to plates and serve with lime wedges on the side.