How to Make Kuay Chap with Braised Duck (Traditional & Healthy Version)
Kuay Chap with Braised Duck is a beloved Singaporean hawker dish, often found in bustling kopitiams and hawker centres across the island. The dish features silky rolled rice noodles (kuay chap), paired with tender braised duck, all soaked in a rich soy-based broth. Its origins lie deep within Singapore’s multicultural food scene, reflecting the fusion of Chinese Teochew influences and local tastes. The fragrant soup, accompanied by a medley of braised tofu and vegetables, makes it a hearty and satisfying meal. Singapore’s hawker culture celebrates such communal eating, where Kuay Chap is enjoyed as a comforting lunch or late morning meal, typically with friends or family. With increasing health consciousness in Singapore, many kopitiams now offer healthier versions of this iconic dish, using leaner cuts and plant-based proteins.
Ingredients
- •200g Kuay Chap rice noodles (Rolled rice sheets)
- •150g Mock duck (vegetarian protein) (Available at local markets)
- •100g Firm tofu (Tau kwa)
- •50g Shiitake mushrooms (Fresh or dried)
- •1 cup Baby spinach (Local greens)
- •2 tbsp Soy sauce (low sodium) (Light soy)
- •1 tbsp Dark soy sauce
- •1/2 tsp Five spice powder (Wu xiang fen)
- •3 cloves Garlic (Minced)
- •500ml Vegetable broth (Homemade or low-sodium)
- •1 tsp Cooking oil (Canola or olive oil)
- •2 tbsp Fresh coriander (Garnish)
Step-by-step instructions
Step 1 · Prepare kuay chap rice noodles by soaking them in warm water until ...
Prepare kuay chap rice noodles by soaking them in warm water until soft, then drain.
Step 2 · Heat oil in a pot
Heat oil in a pot. Sauté garlic until fragrant. Add five spice powder and stir for 30 seconds.
Step 3 · Pour in vegetable broth
Pour in vegetable broth, soy sauce, and dark soy sauce. Bring to a gentle simmer.
Step 4 · Add mock duck
Add mock duck, tofu, and mushrooms. Braise for 10 minutes until flavors infuse.
Step 5 · Add baby spinach and simmer for another 2 minutes until just wilted
Add baby spinach and simmer for another 2 minutes until just wilted.
Step 6 · Assemble noodles in bowls
Assemble noodles in bowls. Ladle hot broth and braised items over the noodles.
Step 7 · Garnish with fresh coriander and serve immediately
Garnish with fresh coriander and serve immediately.
Why this recipe is healthy
This vegetarian Kuay Chap with Braised Duck is a health-conscious adaptation of a classic Singaporean hawker dish. By using plant-based proteins and minimizing oil and sodium, it supports weight management, heart health, and balanced nutrition. Including fresh vegetables and tofu increases vitamin and mineral intake, making it suitable for those seeking wholesome, nutritious meals without sacrificing authentic flavor.
A note on tradition
Kuay Chap is a staple in Singapore’s hawker centres, especially among the Chinese Teochew community. Traditionally served during lunch hours, the dish has evolved to include vegetarian and fusion options to cater to Singapore’s diverse population. It is commonly enjoyed as a shared meal at kopitiams and hawker stalls, reflecting the communal spirit of local food culture.