Char Kway Teow

Stir-fried Malaysian rice noodles

https://www.cutoutandkeep.net/projects/char-kway-teow • Posted by Shirley G.

Adapted from Saveur Serves 2

You will need

1 tbsp Soy Sauce 1 10-oz. package fresh broad Chinese rice Noodles , rinsed and drained 1 6-inch dried Chinese link Sausage(s) , peeled and thinly sliced 12 medium Shrimp , peeled and deveined 2 cloves Garlic , chopped 3 dried red Chinese Chilies , stemmed, torn into pieces, and soaked in boiling water for 5 minutes, drained 1 tbsp dried Shrimp Paste (Belacan) 1 tsp Sugar 1 Egg(s) 8 oz Bean Sprouts 6 Chinese Chives or scallions, cut into 2-inch lengths

Project Budget

Time

Difficulty

Description

Adapted from Saveur Serves 2

Instructions

1. 

   Heat oil in a wok or nonstick skillet over high heat. Add paste, and cook, stirring, until fragrant, about 1 minute. Add garlic, and cook, stirring, until just golden, about 30 seconds. Add shrimp and sausage, and cook, flipping shrimp once, until barely pink, about 1 minute. Break noodles apart with your fingers and add to wok along with soy sauce and sugar; cook, stirring often, until noodles are evenly coated and heated through, about 1 minute.

2. Make a well in the center of the noodles; add egg, and cook, without stirring, until the white is half-set, about 45 seconds. Add sprouts and chives, and stir noodles and egg until evenly incorporated and sprouts and chives begin to wilt, about 1 minute. Serve immediately.