This healthier version of Penang-style Char Kway Teow is a lower-calorie, healthier version of the recipe for you to try even if you are on diet.
This recipe uses chicken breast and egg whites instead of prawns and whole eggs to reduce calorie and cholesterol content. It also uses choy sum instead of bok choy to increase vegetable content and nutritional value. In addition, brown sugar and black vinegar are used instead of white sugar to make the dish healthier. We hope you enjoy this healthier version of Penang-style fried noodles.
Char Kway Teow
Introduction of the Penang Char Kway Teow, a famous dish from Malaysia.
Penang Char Kway Teow is a traditional Malaysian dish that originated from the Chinese community in Penang. It is a delicious dish made from stir-fried flat rice noodles, also known as kway teow, and a combination of sauces and ingredients.
According to legend, Penang Char Kway Teow has its roots dating back to the late 19th century when Penang was a bustling port city that attracted a significant number of immigrants and traders. The Chinese immigrants brought their culinary skills and traditional recipes, which they sold at local hawker stalls to share their culture and food with the locals and tourists.
Over time, Char Kway Teow became a signature dish in Penang, and it gained popularity among locals and tourists. Today, it is a national dish in Malaysia and has gained popularity worldwide.
Making Penang Char Kway Teow is relatively simple, but it requires skill and attention to produce a delicious dish. First, the flat rice noodles are boiled and set aside. Next, garlic, prawns, bean sprouts, and other ingredients are stir-fried in a wok with soy sauce, vinegar, sugar, and chili paste. Finally, the boiled rice noodles are added to the wok and stir-fried until all the ingredients are well combined, and the dish is fragrant.
Penang Char Kway Teow can be served as a standalone snack or as part of a meal. In Penang, it is typically served alongside other popular local dishes, such as Hainanese chicken rice, satay, and Indian pancake. Whether it’s the locals or tourists, everyone has a soft spot for this dish, making it a part of Malaysian culture and cuisine.
Penang Hokkien Prawn Noodles btw If you like Penang noodle dishes, then you must not miss this one.
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Penang-Style Char Kway Teow
Course: All Recipes, Rice u0026amp; NoodlesThis healthier version of Penang-style Char Kway Teow is a lower-calorie, healthier version of the recipe for you to try even if you are on diet.
Ingredients
Rice noodles (500g)
Chicken breast (250g, skinless and boneless, cut into small pieces)
Shallots (2, chopped)
Garlic (3 cloves, chopped)
Egg whites (2)
Choy sum (150g)
Chili sauce (1 tablespoon)
Fish sauce (1 tablespoon)
Brown sugar (1/2 tablespoon)
Black vinegar (1 tablespoon)
Vegetable oil (2 tablespoons)
Directions
- Soak the rice noodles in hot water until softened, then drain and set aside.
- Cut the chicken breast into small pieces and fry in vegetable oil until cooked through.
- Heat a wok or large skillet over high heat, add vegetable oil, and stir-fry the shallots and garlic until fragrant.
- Add the choy sum and continue to stir-fry.
- Beat the egg whites and add them to the wok, quickly stirring to combine with other ingredients.
- Add the cooked rice noodles and fried chicken to the wok, and stir-fry with other ingredients.
- Add chili sauce, fish sauce, brown sugar, and black vinegar, and stir-fry until all ingredients are
- evenly coated.
- Stir-fry until the rice noodles and other ingredients are evenly colored, then serve.
Notes
- This recipe uses chicken breast and egg whites instead of prawns and whole eggs to reduce calorie and cholesterol content. It also uses choy sum instead of bok choy to increase vegetable content and nutritional value. In addition, brown sugar and black vinegar are used instead of white sugar to make the dish healthier. We hope you enjoy this healthier version of Penang-style fried noodles.
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