Char kway teow – fried noodles

Posté dans : Brunei, Indonesia, Malaysia, Singapore, Wok | tag(s) : , , , par azizen.
Ease : 1
Cost : 1
Spicy : 1
People : 4
Baking : 20 Minutes
pdf
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ingredients :

  • Oil
  • 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

Preparation :

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 …

Noodles with shrimp and black mushrooms
Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
Pho - beef soup and rice noodles
The pho is the national dish of Vietnam. This dish is also eaten in laos and thailand. this beef sou...
Kimbap - rolled rice and vegetables
The Kimbap maki is a kind of Korean In Korea, we eat often Kimbap as a sandwich when we go to a picn...
Thukpa - noodle soup with vegetables
Thukpa vegetable soup noodles vegetables are served in Tibet during the new year lunaire.On also fou...
Jasha Maroo - minced chicken
Jasha Maroo is a minced chicken Bhutanese. This dish is simple and easy.
Nasi lemak - coconut rice and anchovies
Nasi lemak is the rice in coconut milk with hot sauce, cucumbers, anchovies and peanuts served for b...
San bei ji - three cup of chicken
San bei ji is a dish of ginger chicken with his sauce is a dish of Chinese origin wide spread in Tai...
Menudo - minced pork soup
Menudo is a soup with minced pork of Mexican origin that is exported to the Philippines.
Pochero – Puchero - stew
Pochero or Puchero is a kind of stew of philippines.
Soy noodles to salmon with vegetables
The Japanese cuisine can be defined as the traditional cuisine of Japan, in Japanese called "ni...