Evidently, the biggest and most outstanding problem here is the sodium intake from the char kway teow. By itself, it has already exceeded the recommended allowance for sodium in a day.
The sodium largely comes from the salt in the char kway teow. In order to reduce the sodium intake, it would be advisable to use less duck sauce or soy sauce, and flaking less shallots (if it is a habit to apply them) onto the dish. This would certainly reduce the amount of sodium in the dish to an acceptable level.
In order to make this dish even healthier, while cooking it, we could use normal oil or corn oil to substitute lard. It would not be so unhealthily fatty and so the total fat would decrease.
Also, adding more vegetables would help introduce vitamins to the meal. In this particular dish of char kway teow, there were only bean sprouts as vegetables and nothing else. It would not hurt to add a few other vegetables to the dish so that it would be balanced in energy and vitamins. For example, bok choy as a vegetable already has vitamins C, B1, B2, A, E and K, containing even more vitamins in smaller amounts. We could add vegetables such as bok choy to the dish.
To sum up, the changes we could make to this dish to make it healthier would be:
- using less duck sauce or soy sauce, applying less shallots
- substituting lard with normal oil or corn oil
- adding vegetables (such as bok choy) to the dish
These changes would definitely make the dish much healthier for the benefit of the consumer, resulting in less fat, less sodium and more vitamins.
Here is a picture:
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