Char Kuey Teow Penang (Traditional)

Bahan

• flat rice noodles (kway teow)500g
• prawns200g
• Chinese sausage (lap cheong)100g
• eggs2
• bean sprouts150g
• garlic chives50g
• shallots2
• dark soy sauce3 tbsp
• light soy sauce1 tbsp
• oyster sauce1 tbsp
• chili paste (sambal belacan)1 tbsp
• lard or vegetable oil3 tbsp
• saltto taste
• black pepperto taste
• water2 tbsp

Langkah

1. 1

   Prepare the sauce by mixing dark soy sauce, light soy sauce, oyster sauce, chili paste, and water.

2. 2

   Peel and devein prawns. Slice Chinese sausage and shallots. Cut garlic chives into segments.

3. 3

   Heat lard or oil in a wok over high heat. Add shallots and stir-fry until fragrant.

4. 4

   Add prawns and Chinese sausage, stir-fry until prawns are almost cooked.

5. 5

   Push ingredients to the side of the wok. Crack eggs into the empty space and scramble lightly. Mix with other ingredients.

6. 6

   Add flat rice noodles and stir-fry for 2-3 minutes until slightly softened.

7. 7

   Pour the prepared sauce over the noodles. Stir-fry vigorously, ensuring the noodles are evenly coated and develop a smoky 'wok hei' flavor.

8. 8

   Add bean sprouts and garlic chives. Stir-fry for another minute until the vegetables are slightly wilted but still crisp.

9. 9

   Season with salt and black pepper to taste. Serve immediately.