- 2 cloves garlic, minced
- 1 tablespoon of Sambal oelek (chilli paste)
- 2 Chinese sausages, sliced
- 250 g of peeled and deveined shrimp
- 500 g of fresh rice noodles
- 1/4 cup of soy sauce
- 1 tablespoon of brown sugar
- 2 eggs beaten
- 1 cup of mung bean sprouts
- 3 spring onions chopped
Heat oil in a wok on high heat, add garlic and sambal oelek and fry for about 30 seconds. Add the Chinese sausage and shrimp and saute until shrimp are almost cooked.
Reduce heat to medium and add rice noodles then stir and scraping the bottom of the wok to prevent it sticking, then add soy sauce and brown sugar.
Make a hole in the center of the wok, pour in the beaten egg and let cook then mix everything with the noodles.
Add scallions and cook, stirring frequently.
Salt and pepper and serve.
Tips : You can add shallots (with garlic), chicken ground meat, squid, clams, cockles, crab meat or tofu, brussels sprouts, Chinese cabbage shredded, bok choy, spinach and other greens vegetables or germinated seeds. Add 1 or 2 tablespoons oyster sauce instead of sugar if you desired. You can also use dried noodles, in this case rehydrate 20 minutes before use.
Anecdote : Of all versions notable, the style of Penang of char kway teow is the most famous. Its popularity led many sellers out of Penang to call their products “Penang Koay Teow” to attract customers.
In the past, he used to blow the kway teow char in pork fat without eggs (which were however available on request). More recently, ordinary cooking oil is commonly used for religious or health reasons, and eggs have become a standard ingredient in the dish. This very popular dish bears many names, exemple : char kueh teow, char kueh tiao …