Quick & Easy Penang Char Kway Teow
If you love smoky rice noodles in a savory sweet sauce with Chinese sausage, fish cake, egg, shrimp and veggies then you'll love this Penang char kway teow! This easy noodle dish is ready in 30 minutes. Better-than-takeout saving you money!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7.05 oz dried wide flat rice noodle
- 8-10 jumbo shrimp (deveined & peeled except for tails)
- 1 Chinese-style pork sausage (thinly sliced (aka Lap Cheong))
- 1/3 cup fish cake (thinly sliced (or sub with fish balls))
- 1 large egg (beaten)
- 1/2 cup mung bean sprouts (washed and strained (or sub with soy bean sprouts))
- 1/2 cup garlic chives (chopped into 1-inch long pieces )
- 3 cloves garlic (minced)
- 1 tbsp chili garlic sauce ((aka Sambal Oelek))
- 3 tbsp vegetable oil (or any neutral oil)
- 2-4 tbsp water (to cook the noodles in the pan)
- 1 tbsp dark soy sauce
- 1 tsp sweet soy sauce ((aka kecap manis))
- 1.5 tbsp oyster sauce (or vegetarian stir fry sauce)
Instructions
- 1
In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- 2
In a large bowl, soak dried rice noodles in hot boiling water for 4 minutes until limp and firm. Strain immediately. Rinse with cold water until cool to touch. Gently separate any noodles that are stuck together with your hands and set aside.
- 3
Heat 1 tbsp or 15 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until pink and slightly curled. Then fry the sliced sausage for 30 seconds. Remove and set aside.
- 4
Add 1 tbsp / 15 ml of vegetable oil into the pan and scramble the beaten eggs. Push to the side of the pan and fry sliced fish cakes and garlic for 10 seconds. Mix chili garlic sauce with other ingredients and push everything to the side of the pan.
- 5
Add remaining vegetable oil into the empty space of the pan. Toss in rice noodles with noodle sauce mixing everything together. Taste test the noodles and if they are not al dente, add 2-4 tablespoons of water and cook until they become soft and chewy. If you're using a steel wok, let the noodles sit in the pan undisturbed so they can slightly char for a smoky flavor.
- 6
Toss in cooked shrimp and sausage and mix with noodles. Then finally toss in the bean sprouts and garlic chives and stir fry for another 20 seconds. Remove off heat to serve.