Penang Char Kway Teow Malaysian Noodles Recipes

PENANG CHAR KWAY TEOW (MALAYSIAN NOODLES)

Penang Char Kway Teow (Malaysian Noodles) image

Street hawkers in Penang, Malaysia are famous for this dish. It's fast to prepare, making it a quick to make dinner.

Provided by Member 610488

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces wide flat dried rice noodles
3 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 tablespoons sambal chili paste (Glory Brand Nonya Sambal Chilli)
2 Chinese sausage, cut into 1/4 inch slices (lop chong)
6 green onions, trimmed cut into 2 inch lengths
2 tablespoons soy sauce
4 large eggs
1/2 teaspoon white pepper
6 ounces mung bean sprouts
1/2 lb dungeness crab, shelled cooked

Steps:

Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes or until tender. Drain then rinse with cold water.
Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant (30 seconds). Stir in sambal (start with 1 tbsp). Mixture will spatter so stand back after adding.
Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden (1 to 2 minutes). Add onions and cook, stirring, until beginning to soften but still quite crisp (1 to 2 minutes). Add noodles and soy sauce, stirring to coat.
Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set (3 minutes). Break yolks with a spoon. Scramble eggs and toss with noodles.
Add white pepper, 1 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).

Nutrition Facts : Calories 419.5, Fat 15.9, SaturatedFat 3.1, Cholesterol 219.4, Sodium 837.6, Carbohydrate 47.5, Fiber 2.3, Sugar 2.6, Protein 20.6

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