Penang Char Kway Teow
Simplified yet delicious Penang Char Kway Teow! Better than take outs, that's for sure. A very famous meal in my homeland country Malaysia.
Servings: 1 people
Ingredients
The Sauce
- 1 tablespoon oyster sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon soy sauce
- ½ tablespoon sambal oelek
- 1 teaspoon fish sauce
- 1 ½ teaspoon sugar
- ¼ teaspoon white pepper powder
The Noodles
- 2.1 oz dry flat rice noodles (60 gr)
- 1 shallot , minced
- 2 garlic cloves , minced
- 10 medium sized prawns
- ⅓ cup cooked cockles (50 gr), after its juice drained
- 1 egg
- ½ cup bean sprouts (50 gr)
- 0.4 oz chives (10 gr), cut into 2 inch (5 cm) length
- 1 oz sausage (find one with sweet touch to it if possible, I'm using turkey sausage) (25 gr), sliced
- red chili , sliced
Instructions
The Sauce
- Add all of the sauce ingredients into a bowl and mix well. Set aside.
The Noodles
- Prepare the noodles according to the packet's instructions. The noodles need to be pliable. Set aside.
- Heat some oil in a pan on high heat until it's smoking hot. Add in shallot and garlic and cook until they start to turn golden brown. Then add in prawns and cook until they're half cooked.
- Now add in the noodles and give it a stir to mix. Pour previously prepared sauce together with cockles. Stir and continue cooking until the liquid evaporates and the pan is dry. By then the noodles will have charred marks.
- Push everything to one side of the pan and put in egg on the empty side. Lightly break the egg and then pile the noodles on top of it and leave it for 30 seconds. Then mix everything well.
- Turn the heat off and add in bean sprouts and chives. Stir and mix well for a few more seconds and then serve immediately with some slices of chili. Enjoy!
Nutrition
Calories: 557.9kcal | Carbohydrates: 76.1g | Protein: 37.7g | Fat: 11g | Saturated Fat: 3.3g | Cholesterol: 192.6mg | Sodium: 3038.5mg | Potassium: 519.4mg | Fiber: 3.7g | Sugar: 12.2g | Calcium: 151.4mg | Iron: 16.4mg