How to Make Vegetarian Kuay Chap (Traditional & Healthy Version)
Vegetarian Kuay Chap is a wholesome, plant-based take on a beloved Singaporean hawker classic, often enjoyed in kopitiams and bustling food centres. Traditionally, Kuay Chap features silky rice noodle rolls (kuay) bathed in a rich, aromatic herbal broth, typically served with a variety of ingredients. This vegetarian version pays tribute to Singapore’s vibrant food culture, blending Chinese roots with local flavours and plant-based goodness. The dish is celebrated for its comforting, savoury herbal soup, infused with spices like star anise and cinnamon, and its medley of toppings—braised tofu, mushrooms, and soy-based proteins. Vegetarian Kuay Chap is a great choice for those seeking a lighter, healthier meal that does not compromise on taste or authenticity. With the rise of vegetarian and vegan dining in Singapore, this recipe captures the fusion influences that make Singaporean cuisine so unique, while promoting a health-conscious lifestyle. Enjoyed among friends and family, it’s a dish that brings together tradition, nutrition, and the joy of local food.
Ingredients
- •200g Kuay (flat rice noodle sheets) (fresh or dried, cut into wide strips)
- •100g Firm tofu (tau kwa, sliced)
- •4 pieces Shiitake mushrooms (rehydrated, halved)
- •60g Soy-based mock duck (optional protein)
- •3 cloves Garlic (minced)
- •2 tbsp Light soy sauce
- •1 tbsp Dark soy sauce
- •1 tsp Rock sugar
- •2 Star anise
- •1 Cinnamon stick (approx. 5cm)
- •1 litre Vegetable stock (low-sodium preferred)
- •2 tbsp Fried shallots (for garnish)
- •2 tbsp Fresh coriander (chopped, for garnish)
Step-by-step instructions
Step 1 · Prepare all ingredients: soak shiitake mushrooms until soft
Prepare all ingredients: soak shiitake mushrooms until soft, slice tofu and mock duck, and cut kuay sheets into wide strips.
Step 2 · In a large pot
In a large pot, heat a little oil and sauté minced garlic until fragrant. Add star anise and cinnamon stick, stirring to release their aroma.
Step 3 · Add vegetable stock
Add vegetable stock, light and dark soy sauce, and rock sugar to the pot. Bring to a gentle boil.
Step 4 · Add shiitake mushrooms
Add shiitake mushrooms, firm tofu, and mock duck. Simmer for 10 minutes to allow flavours to infuse.
Step 5 · Meanwhile
Meanwhile, blanch kuay sheets in boiling water for 20 seconds until soft, then drain and portion into serving bowls.
Step 6 · Arrange braised tofu
Arrange braised tofu, mushrooms, and mock duck on top of the kuay. Ladle hot herbal soup over the toppings.
Step 7 · Garnish with fried shallots and fresh coriander
Garnish with fried shallots and fresh coriander. Serve hot.
Why this recipe is healthy
Choosing Vegetarian Kuay Chap means enjoying a comfort food that’s low in cholesterol, free from animal fats, and high in plant nutrients. The use of low-sodium vegetable stock, limited oil, and minimal sugar ensures a heart-healthy profile. The dish is fibre-rich and filling, making it suitable for weight management and supporting digestive wellness. It's an excellent meal choice for vegetarians, flexitarians, or anyone seeking a lighter hawker fare.
A note on tradition
Kuay Chap is a staple in Singapore’s hawker centres and kopitiams, especially in areas with a strong Teochew and Hokkien presence. Traditionally enjoyed for breakfast or lunch, it’s a comforting, affordable meal beloved across generations. Vegetarian versions are gaining popularity in Singapore’s health-conscious and multicultural food scene, reflecting the city’s openness to fusion cuisine and plant-based adaptations.