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In this second episode of Healthy Travels with Dr Rupy in Penang, we’re trying Char Keow Teow!

Doctor’s Kitchen Keow Teow

Serves 1

1-2 tbsp neutral oil
100g King Oyster mushrooms, cubed
2 cloves Garlic, crushed
100g Gai Lan, stems chopped and leaves finely chopped (or tender stem broccoli)
60g Green beans, finely chopped
50g bean sprouts
100g extra firm Tofu, cubed (or tofu puffs)
50-75g Wide Rice Noodles, cooked
1 whole egg
20g spring onions or garlic chives, finely chopped
1 red chilli, finely chopped

For the sauce:
2tbsp soy sauce
2 tbsp Kicap manis
1-2 tsp fish sauce

Prepare the sauce and all of your vegetables
To a hot wok or stainless steel pan, add the mushrooms and cook them for a few minutes before adding a drizzle of oil and cooking for another 1 minute.
Add the green beans, stems of the gai lan, bean sprouts and the garlic. Cook for another 1-2 minutes.
Add the noodles, tofu and toss with the sauce for a minute. Move the ingredients to one side of the pan, drizzle the pan with a little oil and add the egg. Scramble for 30 seconds and toss everything together with the green leaves.
Finish with the spring onions and red chilli. Add more soy sauce to season as needed.
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