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Penang Stir Fried Flat Rice Noodles (Char Kuey Teow)
Penang Stir Fried Flat Rice Noodles (Char Kuey Teow)

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We hope you got benefit from reading it, now let’s go back to penang stir fried flat rice noodles (char kuey teow) recipe. To make penang stir fried flat rice noodles (char kuey teow) you only need 15 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Penang Stir Fried Flat Rice Noodles (Char Kuey Teow):
  1. Take 450 g Flat Rice Noodle (kuey teow)
  2. Use 150 g Fish Cake (cut bite size)
  3. Get 200 g Shrimp (marinate in 1/2 tsp Salt and 2 Tbsp Lime Juice)
  4. Take 50 g Spring Onions (cut 2 inches length)
  5. Provide 50 g Garlic Chives (cut 2 inches lengths)
  6. You need 50 g Bean Sprouts
  7. Prepare 2 pc Eggs (whisked)
  8. Get 1/3 cup Cooking Oil (or animal fat like tallow or schmaltz)
  9. Take 20 g Garlic
  10. You need 40 g Chilli Paste (entirely optional)
  11. Get Sauce Mixture (Mix In a Bowl);
  12. Take 2 Tbsp Oyster Sauce
  13. Take 2 Tbsp Sweet Dark Soy
  14. Get 1 Tbsp Light Soy Sauce
  15. Get 1 tsp White Pepper
Instructions to make Penang Stir Fried Flat Rice Noodles (Char Kuey Teow):
  1. EGGS; Heat 1 Tbsp cooking oil until hot and fry the egg scrambled until done. Remove and set aside.
  2. SEAFOOD; Heat 4 Tbsp of cooking oil and fry the garlic (and chilli paste) until fragrant (or when oil separates for chilli paste). Add the shrimp, the fishcake and mix well.
  3. NOODLES; Next, add the noodles, the sauce mixture and mix well. You must toss gently or the noodles will break apart.
  4. VEGGIES; Add in the spring onions, the chives and the bean sprouts. Mix well for 30 seconds, then turn off the heat. Add in the eggs, mix well and then serve.
  5. ASSEMBLY; Add in the eggs, mix well for one last time and then serve.

See the recipe for Char Kuey Teow (Stir-Fried Rice Noodles) ยป Todd Coleman. Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. Char kway teow is a popular noodle dish from Maritime Southeast Asia, notably in Indonesia, Malaysia, Singapore, and Brunei. In Hokkien, Char means "stir-fried" and kway teow refers to flat rice noodles. The dish is considered a national favourite in Malaysia and Singapore.

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