Char Koay Teow, which literally translates to “stir-fried rice cake strips” or “flat fried noodles” is a dish found all over Southeast Asia and we have a great recipe.
Our Asia-crazy Sandra Scott just returned from a tour of Malaysia and brings back this delicious recipe for Char Koay Teow, the signature dish of Penang, Malaysia. It’s a popular dish that can be found throughout Southeast Asia.
Recipe courtesy of Chef Teng, Park Royal Hotel www.parkroyalhotels.com
5 ounces of dried flat noodles (preferable rice noodles)
2 tbsp cooking oil
3 peeled garlic cloves finely chopped
1/2 lb prawns, shelled and cleaned (or medium size deveined shrimp)
1/2 lb squid, cleaned with ink sac removed, cut into strips
1 tsp chili paste (to taste)
2 tbsp Koay Teow Sauce (see recipe below)
1/2 oz bean sprouts
2 tbsp chives, diced
Prepare rice noodles by covering with boiling water and let them soak until al dente (about two minutes), drain, rinse with cool water and set aside. Heat cooking oil in the wok, sauté garlic until lightly browned. Add prawns and squid. Sauté for a three or four minutes, add chili paste, bean sprouts, and flat noodles. Stir in Koay Teow Sauce (see below) and fry for two to three minutes. Add eggs. Stir into mix. Sprinkle with chives. Serve.
Koay Teow Sauce
This sauce can be made ahead and saved for several days in the refrigerator.
2 tbsp light soy sauce
4 tbsp dark soy sauce
4 tbsp sugar
4 tbsp fish sauce
3 tbsp oyster sauce
Whisk all ingredients together and set aside. This sauce can be made ahead and saved for several days. Ingredients can be adjusted to taste. Refrigerate.
See this alternate Char Kway Teow recipe, this one from Malaysia.
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