Kuew Tiaw with Vegetable Stir Fry
Makan Tengah Hari • Malaysia
How to Make Kuew Tiaw with Vegetable Stir Fry (Traditional & Healthy Version)
Kuew Tiaw with Vegetable Stir Fry is a beloved lunchtime staple across Malaysia, celebrated for its comforting texture and vibrant flavors. Originating from Penang’s bustling hawker stalls, kuew tiaw (flat rice noodles) are often paired with a medley of fresh vegetables, reflecting Malaysia’s multicultural cuisine and rich agricultural heritage. The dish showcases the harmonious blend of Chinese, Malay, and Indian influences, making it a favorite among locals seeking a nutritious, satisfying meal. This healthy vegetarian version highlights locally sourced greens like sawi (mustard greens), taugeh (bean sprouts), and carrots, all stir-fried with aromatic ingredients such as bawang putih (garlic) and serai (lemongrass). The absence of animal-based proteins keeps it light, while the use of minimal oil and high-heat stir frying preserves the crispness of the vegetables and the chewiness of the noodles. Perfect for calorie-conscious eaters, this recipe offers a wholesome balance of macronutrients and essential vitamins—making it an excellent choice for lunch or a quick, nourishing dinner. Its flavor-packed versatility and ease of preparation have made it a staple in Malaysian households.
Bahan-bahan(untuk 1 medium bowl per person)
- 200g Kuew Tiaw (flat rice noodles) (fresh or soaked dried)
- 1 cup Sawi (mustard greens) (chopped)
- 1 cup Taugeh (bean sprouts) (washed)
- 1/2 cup Carrot (julienned)
- 2 cloves Bawang putih (garlic) (minced)
- 1 stalk Serai (lemongrass) (finely sliced)
- 2 tbsp Light soy sauce (low sodium preferred)
- 1/2 cup Oyster mushroom (sliced)
- 1 Chili (cili merah) (sliced, optional for heat) - pilihan
- 1 tbsp Cooking oil (can use minyak jagung or minyak bunga matahari)
- 2 stalks Spring onion (chopped, garnish) - pilihan
Arahan
- 1
Prepare all vegetables: wash and chop sawi, taugeh, carrot, oyster mushrooms, and spring onion. Slice serai and mince bawang putih.
5 minutes
Prepping all ingredients before cooking ensures a smooth stir fry process.
- 2
Heat 1 tbsp cooking oil in a non-stick wok over medium-high heat. Add minced garlic and lemongrass, stir fry until fragrant.
3 minutes
Use minyak jagung for a lighter, healthier oil option.
- 3
Add carrots and oyster mushrooms. Stir fry for 2 minutes until slightly softened.
2 minutes
Do not overcrowd the wok to maintain even cooking.
- 4
Add sawi and taugeh. Stir fry quickly, keeping vegetables crisp and vibrant.
3 minutes
High heat preserves nutrients and color in vegetables.
Kenapa hidangan ini sihat
By focusing on fresh, local vegetables and using a lighter cooking method, this recipe minimizes calories and maximizes nutritional value. Stir frying at high heat preserves vitamins and keeps vegetables crisp, while low-fat oils and reduced sodium soy sauce support heart health. The absence of animal products makes it cholesterol-free, ideal for weight loss, diabetes management, and maintaining a healthy lifestyle.
This Kuew Tiaw with Vegetable Stir Fry is packed with fiber, vitamins A and C, and minerals from the vegetables. Sawi and taugeh provide antioxidants and phytonutrients, while oyster mushrooms add plant-based protein and potassium. Using minimal oil and opting for low sodium soy sauce helps reduce unhealthy fats and sodium. Flat rice noodles offer complex carbs for sustained energy, making this dish balanced and suitable for vegetarians.
Petua
- 💡Tip 1: Use fresh kuew tiaw for best texture; avoid over-soaking dried noodles.
- 💡Tip 2: Stir fry vegetables quickly on high heat to maintain their crunch and color.
- 💡Tip 3: Adjust soy sauce and chili according to your taste and dietary needs.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave, adding a splash of water to revive noodles.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 330.0 kcal |
