CHAR KWAY TEOW

Char Kway Teow image

This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.

Provided by Matt Lee And Ted Lee

Categories lunch, noodles, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

Previous Next

Ingredients

3 tablespoons vegetable oil
1/4 cup chopped garlic
3 cups bean sprouts
1 pound fresh kway teow (broad rice) noodles
1 teaspoon salt
1 cup dark soy sauce
2 tablespoons seedless tamarind paste dissolved in 3/4 cup water
6 large eggs, lightly beaten
1 tablespoon Thai chili sauce
3 Chinese sausages, thinly sliced
8 ounces medium shrimp, peeled and deveined
3 ounces chives, sliced into 2-inch pieces

Steps:

Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 105 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 4338 milligrams, Sugar 5 grams, TransFat 0 grams