Wednesday, August 28, 2013

Koay Teow Goreng Vegetarian

Star Q

The days of open houses in conjunction with the recent Aidil Ftri celebrations have left a toll on my waist line among other things.  The chicken, the beef, the coconut cream and what not have numbed the taste buds somewhat.  So, it was a welcome change when the missus agreed with my suggestion to prepare something totally (sic) vegetarian for our lunch (and dinner!)

And it was just a stroke of luck that the only mini market in this town was actually selling vegetarian prawns (I managed to buy the last packet or was it the only one?)  So, it was a vegetarian noodle meal for us (aside from the egg of course!)

  • 500 g koay teow or flat noodles
  • 250 g mustard leaves, cut into 2 inch lengths
  • 1 packet (300 g) vegetarian prawns
  • 3 shallots, pounded
  • 4 cloves garlic, pounded
  • 8 dried chillies, pounded
  • 1 tbs thick soy sauce
  • 2 tbs oyster sauce
  • 1 tsp white pepper
  • 1 tsp anchovy granules
  • 1/2 tsp sugar
  • 1 egg, lightly beaten
  • 2 tbs vegetable oil
  • A few Kalamansi lime halves

Heat the oil in a wok and saute the shallots, garlic and chillies until fragrant.  Put in the prawns and stir in for a few seconds before adding the sauces, white pepper, anchovy granules and sugar.  Next add in the flat noodles and continue to cook for another two minutes.  Push the noodles to one side of the wok, then pour the light beaten onto the empty side of the wok.  Allow the egg to cook slightly before stirring the noodles together with the egg.  Finally add in the mustard leaves, stir for another minute and serve hot.  Garnish with  half a kalamansi lime per serving.

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