Penang Char Kuey Teow (Penang fried flat noodles)
Author: Elizabeth Nagent
Course: Main
Cuisine: Malaysian
Prep time: 10 minutes
Cook time: 10 minutes
Total: 20 minutes
Ingredients:
3 cloves garlic, minced
100g bean sprouts
60g fish cake, sliced
3-5 large shrimp, peeled and deveined
450g flat rice noodles
30g chives, cut into 2-inch length
2 eggs
Blood cockles (optional)
1 tbsp chili paste (optional)
Seasoning (Mix well)
Ingredients:
1 1/2 tbsp kicap manis
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/4 tsp fish sauce
1/4 tsp white pepper powder
Procedure:
•Heat a wok over high heat and add 2 tbsp cooking oil.
•Add prawns, stir fry for 40 secs.
•Add garlic, do a quick stir.
•Add rice noodles, do a quick stir.
•Add half the portion of sauce and bean sprouts, stir fry for about 20 secs. Add the remaining sauce and bean sprouts. Stir fry for 20 secs.
•Add fish cake, continue stir frying for 30 secs.
•Push the noodles to 1 side. Crack 2 eggs, stir fry until the eggs are cooked.
•Add chili paste and blood cockles, stir fry for 20 secs. (Optional)
• Add chives, turn off the heat, do a quick stir.
•Place on a serving plate and serve hot. Enjoy!
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