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Serves 2. Do not make a larger quantity at once unless you're a wok genius.


500g kway teow (flat Chinese rice noodles)
peanut oil
3 cloves garlic
1 onion, cut into large dice
2 vegetarian hot dogs, thinly sliced (Sanitarium ones are good)
half head broccoli, cut into very small florets
handful bean sprouts or bamboo shoots (if you remember to put them in … we didn't)
5 button mushrooms
handful vegan crispy slices (Homey brand) — optional
3 tbsp kejap manis (sweet soy sauce)
2 tbsp vegan fish sauce
small chopped chilli
lots of freshly ground white pepper


  • Heat a wok to very hot (of course) with the peanut oil.
  • Fry the onions until golden (the onions, not you).
  • Add the garlic and fry for a couple more minutes.
  • Add the kway teow and stir constantly from now on.
  • Add the mushrooms.
  • Fry for a couple more minutes.
  • Add the sausage and the crispy slices and fry a bit more.
  • Add the remaining ingredients except the bean sprouts/bamboo shoots and the pepper.
  • Add the bean sprouts/bamboo shoots and the pepper at the last minute.

Jason Grossman and Alison Moore