Cincaluk Char Beehoon
Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10.5 oz beehoon ( (rice sticks/noodles) (300g))
- 3 tbsp vegetable oil
- 2 cloves garlic ((minced))
- 10.5 oz ground pork ((300g))
- 10.5 oz shrimps ((shelled and deveined) (300g))
- ¾ cup cincaluk ((fermented small shrimp) (180g))
- ½ tsp salt (or to taste)
- ¼ tsp ground pepper
- 10.5 oz chai sim ((choy sum/yu chai/oilseed rape) (300g))
- ¼ cup fried shallots
- 1 lime ((cut into wedges))
- 2 red chilies ((seeded and sliced thinly))
- 2 to 3 tbsp soy sauce
Instructions
- 1
Soak beehoon (rice sticks/noodles) for 30 minutes. Drain.
- 2
Heat vegetable oil in a wok or large fry pan. Sauté garlic for 30 seconds.
- 3
Add ground pork. Stir fry for 2 to 3 minutes. Break up ground pork into smaller bits with spatula. Add shrimps and continue to stir fry for another 2 minutes or until shrimps turn pink and curl. Pour in cincaluk and stir fry for another minute.
- 4
Add noodles, salt, pepper, and chai sim. Stir to get everything well mixed.
- 5
Continue to stir and toss until beehoon and chai sim are cooked, about 6 to 7 minutes or so.
- 6
Remove and divide into 4 individual plates. Garnish with fried shallots. Serve immediately with lime wedges and cut chilies dipped in soy sauce on the side.