Penang Fried Rice Noodles Recipes

PENANG FRIED RICE NOODLES

Steps:

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
• Stir together soy sauce and water, then reserve.
• Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
• Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
• Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
• Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
• Remove pan from heat and stir in eggs. Serve immediately.

PENANG FRIED RICE NOODLES

Steps:

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well. Stir together soy sauce and water, then reserve. Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary. Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through). Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute. Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute. Remove pan from heat and stir in eggs. Serve immediately.

PENANG PRAWN NOODLES (SLOW COOKER)

Steps:

• Preheat oven at 250°C. Spread shrimp shells evenly on a tray wrapped with aluminium foil.
• Bake for 20 minutes. Flip the shells over every 7 minutes.
• Remove shells from oven when it seems dry and crispy.
• Place shrimp shells, washed anchovies and washed dry shrimps in a muslin bag.
• Add deseeded dried chilli peppers, lean pork and muslin bag to a slow cooker. Pour 3 Liters of hot boiling water into it. Cover with lit. Turn on high heat and set timer for 45 minutes.
• Meanwhile, deseed then cut 400 g chilli peppers into chunks.
• Add chilli peppers, 200 ml water, 1 tbsp sugar and 1 tsp salt into a blender. Blend until fine.
• Strain with muslin cloth and discard any residue.
• Remove lean pork from slow cooker when time's up. Cut into thin slices.
• Place slices of pork in a deep dish. Add some soup just to cover it. Wrap and store in fridge when it cools down.
• Pour liquid of chilli peppers into slow cooker. Covered and continue cooking for another 75 minutes. Turn down the heat to low and let it simmers for 4 hours.
• 40 minutes before serving, take pork slices out from fridge. Cook 9 eggs. Melt 30g butter on a non-stick pan over medium high heat.
• Add shrimps and 1 tsp rock salt.
• Cook, stirring occasionally, until pink; set aside.
• Soak 400g dried rice vermicelli in water for 20 minutes. Strain off the water when done. Cover vermicelli with a piece of damp cloth.
• Cut shallot into 2mm thin slices.
• Heat shallots together with 100g oil over high heat in a pot.
• Lower the heat when oil starts to sizzle. Cook until it turns brown.
• Sieve out and cool down on a piece of paper tower.
• Mash 35g garlic. Mix garlic, 150g fermented chilli sauce, 1/2 tbsp sugar and 1 tsp salt to 200ml water. Mix through and set aside.
• Cook 100g ramen in boiling water for a minute. Run through cool water then hot water again for springy texture.
• Cook 60g rice vermicelli for a minutes.
• Cook handful of bean sprouts for 15 seconds.
• Cook handful of water spinach for 5 seconds.
• Pour 2 tbsp of chilli sauce just made and a few scoops of shrimp stock to the noodles. Serves with pork slices, shrimps, eggs while top with fried shallots and a tsp of shallot oil.