Malaysian Stir-Fried Rice Noodles

Makes 6 servings

Char kwey teow is probably one of the most iconic noodle dishes in Malaysia, Singapore, and Indonesia. Commonly sold at the hawker centers of the region, the recipes for char kwey teow vary from vendor to vendor. Most feature wide ribbon–style rice noodles, Chinese sausage, eggs, and shrimp.

Ingredients

  • 2 lb dried rice noodles, wide ribbon–style
  • 6 eggs
  • 1/4 cup vegetable oil, plus as needed
  • 4 Chinese dry sausages (lap cheong), thinly sliced on the bias
  • 3 garlic cloves, sliced
  • 1 lb medium shrimp, peeled, deveined
  • 1/4 cup light soy sauce, not low-sodium
  • 2 tablespoons thick, dark soy sauce
  • 2 tablespoons chile paste or sriracha
  • 4 oz bean sprouts
  • 8 scallions, thinly sliced

Directions

  1. Soak the rice noodles in boiling water until soft, about 10 minutes. Drain, rinse in cold water, and reserve.
  2. Crack all the eggs in a bowl but do not beat. Reserve at room temperature.
  3. In a wok or similar pan, heat the vegetable oil over medium to high heat. Add the sausages and stir-fry until lightly browned and some of the fat has rendered, about 5 minutes. Add the garlic and stir-fry until aromatic, 10 to 20 seconds. Add the shrimp and stir-fry until the shrimp turn bright orange, 20 to 30 seconds. Add the noodles and continue to stir-fry, tossing until the mixture is well combined. Add both soy sauces and chili paste, and toss to thoroughly combine.
  4. Push all ingredients toward the sides of the wok to create a well in the center. Place a small amount of oil and the eggs into the well at the center. Cook until the eggs begin to set, 30 seconds to 1 minute, then start stirring them gently. Continue to cook, stirring gently, until the eggs are halfway cooked. Add the bean sprouts, and combine with everything that had been pushed to the sides of the wok. Continue to stir-fry until the eggs are fully cooked and dispersed in small pieces throughout the entire mixture, about 1 minute.
  5. Garnish with the scallions and serve.

CIA FOODIES

Malaysian Stir-Fried Rice Noodles

Malaysian Stir-Fried Rice Noodles
Makes 6 servings Char kwey teow is probably one of the most iconic noodle dishes in Malaysia, Singapore, and Indonesia. Commonly sold at the hawker centers of the region, the recipes for char kwey teow vary from vendor to vendor. Most feature wide ribbon–style rice noodles, Chinese sausage, eggs, and shrimp.

Ingredients

  • 2 lb dried rice noodles, wide ribbon–style
  • 6 eggs
  • 1/4 cup vegetable oil, plus as needed
  • 4 Chinese dry sausages (lap cheong), thinly sliced on the bias
  • 3 garlic cloves, sliced
  • 1 lb medium shrimp, peeled, deveined
  • 1/4 cup light soy sauce, not low-sodium
  • 2 tablespoons thick, dark soy sauce
  • 2 tablespoons chile paste or sriracha
  • 4 oz bean sprouts
  • 8 scallions, thinly sliced

Directions

  1. Soak the rice noodles in boiling water until soft, about 10 minutes. Drain, rinse in cold water, and reserve.
  2. Crack all the eggs in a bowl but do not beat. Reserve at room temperature.
  3. In a wok or similar pan, heat the vegetable oil over medium to high heat. Add the sausages and stir-fry until lightly browned and some of the fat has rendered, about 5 minutes. Add the garlic and stir-fry until aromatic, 10 to 20 seconds. Add the shrimp and stir-fry until the shrimp turn bright orange, 20 to 30 seconds. Add the noodles and continue to stir-fry, tossing until the mixture is well combined. Add both soy sauces and chili paste, and toss to thoroughly combine.
  4. Push all ingredients toward the sides of the wok to create a well in the center. Place a small amount of oil and the eggs into the well at the center. Cook until the eggs begin to set, 30 seconds to 1 minute, then start stirring them gently. Continue to cook, stirring gently, until the eggs are halfway cooked. Add the bean sprouts, and combine with everything that had been pushed to the sides of the wok. Continue to stir-fry until the eggs are fully cooked and dispersed in small pieces throughout the entire mixture, about 1 minute.
  5. Garnish with the scallions and serve.

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