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char kwey teow
Especially popular in Singapore and Malaysia, char kway teow are fried flat rice noodles. The noodles are sometimes sold fresh in Asian markets as sa hor fun and need to be cut to size. And, yes, the final result will seem a bit greasy. Think of it as Southeast Asian "fast food."
Makes 4 servings
1 lb Kway teow (Flat rice noodles)
2+2 Tbs Peanut oil
2 tsp Garlic, minced
2 Chinese sausages (lap cheong), sliced thin
4 oz Chinese barbecued pork
8 oz Small raw shrimp
8 oz Raw squid
1 Cup Bean sprouts, washed and drained
2 Tbs Sweet black bean sauce
2 Tbs Dark soy sauce
1 Tbs Light soy sauce
1 Tbs Oyster sauce
4 Eggs, beaten
2 Spring onions, cut into 1/2-inch lengths
Chili (sambal) sauce
Cut the kway teow into thin strips, about 1/4-inch wide. Slice the barbecued pork into thin strips. Shell and devein the small shrimp. Clean the squid thoroughly; cut into rings. Steam the lap cheong; cut diagonally into thin slices. Pinch the brown tails off bean sprouts.
Heat a large wok on high heat. Add first measure (2 Tbs) of peanut oil. Fry the minced garlic until browned. Add the pork, shrimp, squid and lap cheong; stir-fry for 2-3 minutes or until seafood is cooked. Add the bean sprouts to the wok; stir-fry for a minute or two. Remove wok contents and set aside.
Heat the remaining 2 Tbs peanut oil in the wok. When hot, stir-fry the kway teow until heated through. Add the seasoning sauces and mix well into the noodles. Push the noodles away from the middle of the wok; pour in the beaten eggs. Stir and cook until the eggs are set. Return the seafood/meat mixture to the wok. Add the spring onions. Toss to combine well with the noodles.
Divide into serving portions and serve hot, with chili sauce on the side.
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