Malaysian
Penang-Style Char Kway Teow
Wok-charred flat rice noodles with shrimp, Chinese sausage, egg, bean sprouts, and chives.
2 servings · 35 minutes prep · 10 minutes cook
Ingredients
Noodles and Protein
- 1 lb, separated gently
- 8 oz, peeled and deveined
- 2 links, thinly sliced
- 2 large, lightly beaten
- 2 cups, rinsed and dried
- 1 cup, cut into 2-inch lengths
- 3 cloves, minced
- 3 tbsp, divided
Sauce
- 1 1/2 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1 tbsp, or chile paste, to taste
Directions
Prepare
- Stir light soy sauce, dark soy sauce, oyster sauce, fish sauce, granulated sugar, white pepper, and sambal together.
- Loosen fresh flat rice noodles without tearing them. If stiff, microwave covered for 30 to 45 seconds until pliable.
Stir-Fry in Batches
- Heat a wok over high heat until a drop of water evaporates instantly. Add 1 tablespoon oil, then half the chinese sausage and half the shrimp. Stir-fry for 1 to 2 minutes, until the shrimp are nearly cooked.
- Add half the garlic and half the noodles. Toss for 1 minute, stopping when the noodles are hot, separated, and lightly seared at the edges, then add half the sauce around the edge of the wok.
- Push noodles aside, add a little oil, and pour in half the egg. Let set for 10 seconds, then toss through the noodles.
- Add half the bean sprouts and chinese chives. Toss for 30 to 60 seconds, until crisp-tender, the shrimp reach {{temperature:145°F}}, the sausage reaches {{temperature:160°F}}, and no liquid egg remains.
- Repeat with remaining ingredients for the second batch. Serve immediately.
