Char Kway Teow
Moderate nutritional value
Malaysian wok-fried flat rice noodles with prawns, egg and sprouts.
Char kway teow is a Malaysian hawker dish of fresh flat rice noodles stir-fried over high heat with prawns, egg, bean sprouts, garlic chives, chili paste and light and dark soy sauce. A 380 g plate has about 650 kcal, 29 g protein, 24 g fat and 77 g carbohydrate, mostly refined, with about 1,400 mg sodium. Doubling the bean sprouts and chives adds volume for few calories.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 7.6g | 13.6% |
| Fat | 6.4g | 9.1% |
| Carbs | 20g | 6.7% |
| Simple Sugars | 7g | Estimate |
| Complex Carbs | 12.1g | Estimate |
| Fiber | 0.9g | 3.6% |
| Water | 64g | 2.6% |
| Calories | 171 | 7.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.89 | g | 14.5% |
| Monounsaturated | 2.34 | g | 9.4% |
| Polyunsaturated | 0.8 | g | 6.2% |
| Omega-3 | 0.24 | g | Estimate |
| EPA | 6 | mg | 0.7% |
| DHA | 13 | mg | 1.4% |
| Omega-6 | 0.56 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 3.07 | mg |
| Vitamin E | 1.1 | mg |
| Selenium | 12.9 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 40 | mcg | 4.4% |
| vitamin B1 | 0.026 | mg | 2.2% |
| vitamin B2 | 0.084 | mg | 6.5% |
| vitamin B3 | 0.561 | mg | 3.5% |
| vitamin B6 | 0.076 | mg | 4.5% |
| vitamin B9 | 16.5 | mcg | 4.1% |
| vitamin B12 | 0.267 | mcg | 11.1% |
| vitamin C | 3.07 | mg | 3.4% |
| vitamin D | 0.238 (10 IU) | mcg | 1.6% |
| vitamin E | 1.1 | mg | 7.3% |
| vitamin K | 14 | mcg | 11.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 34.8 | mg | 3.5% |
| iron | 0.787 | mg | 4.4% |
| magnesium | 19.7 | mg | 4.9% |
| phosphorus | 117 | mg | 16.7% |
| potassium | 141 | mg | 5.4% |
| sodium | 373 | mg | 16.2% |
| zinc | 0.708 | mg | 6.4% |
| copper | 0.137 | mg | 15.2% |
| manganese | 0.235 | mg | 10.2% |
| selenium | 12.9 | mcg | 23.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 147 | mg | 21.0% | 104% |
| Isoleucine | 289 | mg | 20.6% | 109% |
| Leucine limiting | 511 | mg | 18.7% | 95% |
| Lysine | 446 | mg | 21.2% | 105% |
| Methionine | 258 | mg | 24.6% | 127% |
| Phenylalanine | 546 | mg | 31.2% | 151% |
| Threonine | 243 | mg | 23.1% | 110% |
| Tryptophan | 77 | mg | 27.5% | 132% |
| Valine | 339 | mg | 18.6% | 96% |
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Recipe
See full recipeIngredients
- Fresh flat rice noodles (kway teow) 800 g
- Prawns, peeled and deveined 300 g
- Eggs, large 4
- Mung bean sprouts 200 g
- Garlic chives, cut into 4 cm lengths 80 g
- Garlic, chopped 6 cloves (24 g)
- Vegetable oil or lard 6 tbsp (80 g)
- Chili paste (blended soaked dried chilies) 2 tbsp (30 g)
- Light soy sauce 3 tbsp (48 g)
- Dark soy sauce 2 tbsp (36 g)
- Sugar 1 tsp (4 g)
- Salt and white pepper to taste
Instructions
- 1
Separate the noodle strands by hand; mix the light and dark soy sauces with the sugar in a small bowl.
- 2
Cook in 2 batches: heat 3 tbsp of the oil in a wok over high heat until smoking, add half the garlic and chili paste and stir for 20 seconds.
- 3
Add half the prawns and stir-fry for 1 minute until they turn pink.
- 4
Add half the noodles and half the sauce and toss for 2 minutes until the noodles are evenly colored and lightly charred.
- 5
Push the noodles aside, crack in 2 eggs, scramble them briefly and fold them through the noodles.
- 6
Add half the bean sprouts and chives, season with salt and pepper and toss for 1 minute until just wilted.
- 7
Serve at once and repeat with the second batch.