Penang Char Kway Teow Malaysian Noodles Recipes

PENANG CHAR KWAY TEOW

Penang Char Kway Teow image

This is local Malaysian hawker food. Very popular and is my favourite eversince I was -9 months old.My mother craved for this food during her pregnancy.

Provided by ummi77

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g kway teow
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce

Steps:

Mix seasoning ingredients in a bowl.
Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
Add prawns and cockles.
Push all the fried ingredients to one side and add in kway teow.
Stir-fry the kway teow quickly and add seasoning and chili paste.
Sprinkle with a little water and mix in all the fried ingredients together.
Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
Cover the egg with all the ingredients and stir-fry evenly.
Add beansprouts and chives and stir well.
Do not overcook.
Remove the dish to a plate and serve hot.

PENANG CHAR KWAY TEOW (MALAYSIAN NOODLES)

Penang Char Kway Teow (Malaysian Noodles) image

Street hawkers in Penang, Malaysia are famous for this dish. It's fast to prepare, making it a quick to make dinner.

Provided by Member 610488

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces wide flat dried rice noodles
3 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 tablespoons sambal chili paste (Glory Brand Nonya Sambal Chilli)
2 Chinese sausage, cut into 1/4 inch slices (lop chong)
6 green onions, trimmed cut into 2 inch lengths
2 tablespoons soy sauce
4 large eggs
1/2 teaspoon white pepper
6 ounces mung bean sprouts
1/2 lb dungeness crab, shelled cooked

Steps:

Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes or until tender. Drain then rinse with cold water.
Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant (30 seconds). Stir in sambal (start with 1 tbsp). Mixture will spatter so stand back after adding.
Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden (1 to 2 minutes). Add onions and cook, stirring, until beginning to soften but still quite crisp (1 to 2 minutes). Add noodles and soy sauce, stirring to coat.
Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set (3 minutes). Break yolks with a spoon. Scramble eggs and toss with noodles.
Add white pepper, 1 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).

Nutrition Facts : Calories 419.5, Fat 15.9, SaturatedFat 3.1, Cholesterol 219.4, Sodium 837.6, Carbohydrate 47.5, Fiber 2.3, Sugar 2.6, Protein 20.6

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