Entrée: Malaysia – Char Kway Teow (Stir-Fried Rice Noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

8 oz (225 g) fresh wide flat rice noodles (kway teow)
8 large shrimp, peeled and deveined, about 6 oz (170 g)
2 Chinese sausages (lap cheong), thinly sliced, about 6 oz (170 g)
2 eggs
1 cup (120 g) bean sprouts
1 / 2 cup (30 g) Chinese chives or scallions, chopped
2 cloves garlic, minced
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
2 tbsp (30 ml) vegetable oil or lard
White pepper, to taste

Instructions

1. If using refrigerated/dry noodles, separate gently and loosen with warm water; drain. Prep shrimp, sausage, chives and bean sprouts.
2. Heat a wok over high heat until very hot, add oil, then sauté the minced garlic briefly.
3. Add Chinese sausage slices and cook until fragrant; add shrimp and sear until just cooked; push to the side.
4. Crack in the eggs, scramble lightly, then add the noodles and toss to combine.
5. Season with light soy, dark soy for color, and oyster sauce; stir-fry quickly to coat.
6. Add bean sprouts and chives, toss once more, adjust pepper and salt, then serve immediately.