Woke up on a lazy Saturday morning, thinking of lunch… Thinking of the bean sprouts in the fridge, not wanting to waste them, Pad Thai came into my mind. But the “googling” photos of Penang char kuey teow beats the initial idea. Bean sprouts are good to be added in any type of dry noodles stir fry, it adds some fresh crisp into the dish.
This photo on the left was the result of “not wanting to waste the bean sprouts” and even then carbo conscious Willem ate twice the usual portion.
In Aisa, one might be able to get the fresh wet flat noodles which are ready to be stir fried. If you are getting your noodle from the local supermarket (like me), look for the flat noodles, usually made in Thailand, they are very thin and about 1cm in width, white-ish in colour.
Ingredients (serves 3-4)
- 240 gram of flat noodles
- 100 gram of lean pork – sliced thinly, marinate with some light soy sauce and pinch of sugar
- 250 gram of bean sprouts – pinch away the “tail”
- 15-18 prawns – remove the head and shell
- 1 piece of fish cake (optional) – sliced about 1mm thickness
- 4 stalks of Spring onions – cut into 1.5 inch length
- 3 cloves of garlic – finely chopped
- 1 shallot – finely chopped
- 10-15 dried shrimps – finely chopped
- 3 eggs
- Cooking oil
- Sauce – made of 2 maggi cubes (crushed and melt in quarter cup of warm water) + 1 tablespoon of dark soy sauce + 1 tablespoon of oyster sauce + 3 drops of sesame oil + 1 teaspoon of Shao Xing rice wine (is ok if you do not have rice wine or/and sesame oil)
- 1 lime – optional
- Soak the flat noodles in warm water until it’s soften. Boil a pot of water with 1 tablespoon of salt, add the soften noodles into the boiling water. The noodles will become translucent very quickly, remove immediately from the heat and cool down with cold water to stop the cooking process. Drained the noodle and add a splash of cooking oil, mix well, keep aside for use later.
- Heat up the wok/pan (medium high heat) with 3 tablespoon of cooking oil, stir fry the dried shrimps until fragrance, add shallot and garlic. Keep stir frying, do not burn the garlic.
- Add the pork, stir until is 90% cooked, add the fish cake.
- Push all the ingredients in the wok aside and add the eggs into the wok. Break the egg yorks in the wok and flip the other ingredients on top of the eggs. Stir fry for 30 seconds.
- Add the noodles into the wok, add the “sauce”, stir and mix well.
- Add the bean sprouts and spring onions, stir for another minutes and the dish is ready.
You can serve the noodles with quarter of a lime at the side, half of the Malaysians like to stir up the flavour with sourness/freshness of the lime. I wouldn’t call this dish the Penang char kuey teow because the hawkers usually use high flame and with tossing the noodle in the wok, they “burn” the noodle a bit adding the char taste into the dish. I could not do this with my induction cooking top nor wanting to burn my house down if I were to have gas burner at home.