Let’s try this iconic noodle dish from Malaysia: Penang Char Kuey Teow. This Penang version is drier compared to the KL version, which has more sauce. Char Kuey Teow is more delicious when cooked in a wok, as it imparts a smoky flavor. Since my wok is too big for this video, I used a pan instead. It still turned out delicious!

Penang Char Kuey Teow

200g fresh flat rice noodles (kuey teow)
100g medium shrimps, peeled and deveined
2 eggs
2 fish cakes, sliced thinly
2 Chinese sausages (chicken lap cheong), sliced thinly
Or 2 fish cake, sliced
1 cup bean sprouts
Handful Chinese chives
4 garlic cloves, chopped
2 tablespoons soy sauce
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon chili paste or to taste
1 tablespoon vegetable oil
Salt and pepper to taste

Chili paste:
2 fresh chili
5 soaked dry chili
4 shallots
3 garlic cloves

Method:
Wash and drain the rice noodles, coat the noodles with dark caramel sauce and set aside.

Heat oil in a large wok or frying pan over medium-high heat. Sauté garlic , then add the shrimp and sausage. Stir fry for 1 minute.

Add chili paste, cook for 30 secs, add prepared rice noodles. Stir fry for 1-2 minutes.

Push everything to the side of the pan and add in eggs into the empty space. Scramble the eggs until they are cooked through, then mix with the other ingredients in the pan.

Lastly add soy sauce, sweet sauce, white pepper, bean sprouts and chives. Stir fry briefly for about 1 minute. Serve immediately and enjoy.

#charkueyteow #penang #cooking #asianfood #noodlesrecipe

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