Penang Koay Teow Th'ng
Makan Tengah Hari • Malaysia
How to Make Penang Koay Teow Th'ng (Traditional & Healthy Version)
Penang Koay Teow Th'ng is a beloved noodle soup originating from the vibrant streets of Penang, Malaysia. Known for its clear, delicate broth and silky koay teow (flat rice noodles), this dish is a staple in local hawker centres and morning markets. Rooted in Malaysia’s multicultural food heritage, Penang Koay Teow Th'ng reflects the region’s Chinese influence, often enjoyed by locals of all backgrounds. The soup is traditionally served with a medley of fresh vegetables, fragrant herbs like daun sup (Chinese celery), and sometimes vegetarian protein options, making it a perfect lunch choice for health-conscious Malaysians. The dish boasts a clean, refreshing taste, enhanced by the aromatic use of local ingredients such as pandan leaves and lemongrass. Its light, nourishing profile makes it ideal for those seeking a wholesome meal that is gentle on the stomach yet satisfying. This healthy version swaps out animal-based ingredients for vegetarian alternatives, preserving the authentic Malaysian flavors while ensuring the recipe is suitable for vegetarian diets. Penang Koay Teow Th'ng is not only delicious but also celebrates the diversity and richness of Malaysian street food culture.
Bahan-bahan(untuk 1 large bowl per serving)
- 200g Koay teow (flat rice noodles) (fresh or dried)
- 4 cups Vegetable stock (homemade or low-sodium)
- 2 tbsp Daun sup (Chinese celery) (finely chopped)
- 1 piece Pandan leaf (tied into a knot)
- 1 stalk Lemongrass (bruised)
- 1 small Carrot (sliced thinly)
- 1 cup Bean sprouts (taugeh)
- 100g Tofu (cubed, firm tofu)
- 1 tbsp Soy sauce (light)
- 1/2 tsp White pepper
- 1/2 tsp Salt
- 2 stalks Spring onions (finely sliced)
Arahan
- 1
Prepare the vegetable stock by adding pandan leaf and bruised lemongrass to a pot with 4 cups of stock. Bring to a gentle simmer.
5 minutes
Simmering with pandan and lemongrass infuses authentic Malaysian aroma.
- 2
Add sliced carrot and cubed tofu to the simmering stock. Cook until carrots are tender and tofu is heated through.
5 minutes
Do not overcook tofu to keep its texture firm.
- 3
Season the broth with soy sauce, salt, and white pepper. Taste and adjust seasoning as needed.
2 minutes
Light soy sauce adds umami without overpowering the broth.
- 4
Blanch koay teow noodles in boiling water for 30 seconds until soft, then drain and divide into serving bowls.
3 minutes
Blanch noodles just before serving for the best texture.
Kenapa hidangan ini sihat
Penang Koay Teow Th'ng is a healthy choice because it is made with whole, minimally processed ingredients and relies on natural flavors from herbs and vegetables, not artificial additives. The clear soup base is hydrating and low-calorie, while tofu adds protein without excessive fat. This recipe is ideal for vegetarians and those seeking a light, nutritious meal that supports weight management and overall wellness.
This vegetarian Penang Koay Teow Th'ng is low in saturated fat and cholesterol, making it heart-friendly. The use of vegetable stock, tofu, and fresh vegetables provides a balanced source of plant-based protein, dietary fiber, and essential vitamins such as A, C, and K. Lemongrass and pandan leaf add antioxidants, while bean sprouts boost folate and iron. The dish’s low oil content and moderate sodium make it suitable for those watching their calorie intake.
Petua
- 💡Tip 1: Use fresh koay teow noodles for the most authentic texture.
- 💡Tip 2: Simmer broth gently to keep the flavors clear and delicate.
- 💡Tip 3: Garnish with extra daun sup and spring onions for a burst of freshness.
Penyimpanan & hidangan
Store leftover broth and toppings separately in airtight containers in the fridge for up to 2 days. Reheat broth gently and assemble fresh before serving to preserve noodle texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
