Penang Char Kway Teow

• Gluten free

• Meat

  • 7 thin slices Chinese sausage

• Seafood

  • 4 Shrimp, large

• Produce

  • 1 Banana
  • 1 cup Fresh bean sprouts
  • 3 Garlic cloves
  • 1 Red chili

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Oyster sauce
  • 2 tbsp Soy sauce, light
  • 1/2 tsp Soy sauce, dark

• Pasta & Grains

  • 1 1/2 cups Flat rice noodles, fresh

• Baking & Spices

  • 1 tbsp Chili boh or chili paste
  • 3 tbsp Cooking oil or lard
  • 1 small handful Garlic chives

Found on wokandskillet.com

Description

Ingredients

• 3 tablespoons cooking oil or lard
• 3 - 4 garlic cloves, minced
• 4 - 5 large shrimp, peeled and deveined, tail on
• 7 - 10 thin slices of Chinese sausage
• 1 tablespoon chili boh or chili paste
• 1 1/2 cups fresh flat rice noodles
• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon oyster sauce
• 1 egg (preferably duck egg)
• 1 cup fresh bean sprouts, washed and drained
• small handful of garlic chives, cut into 1 inch pieces
• banana leaf (optional)
• red chili, thinly sliced (optional)

Directions

• Make sure you have all ingredients within arms reach.
• Heat up your wok over maximum heat. As soon as it starts to smoke a little, pour the cooking oil or lard into the wok, immediately followed by the minced garlic. Give it a quick stir.
• When the garlic starts to turn brown at the edges, add shrimp, Chinese sausage, and chili boh or chili paste. Stir-fry until the shrimp are cooked (should only take about a minute), then remove the shrimp and Chinese sausage from the wok. Set aside.
• Add flat rice noodles into the wok. Drizzle the light soy sauce, dark soy sauce and oyster sauce over the noodles. Stir well. Make sure all of the noodles are covered in the sauce.
• Push the noodles to the side of the wok, then crack the egg in the center of the wok. Allow the egg to cook for about 10 - 20 seconds, then stir it in to the noodles.
• Add bean sprouts and garlic chives, followed by the cooked shrimp and Chinese sausage.
• Stir to combine just for a few seconds, then dish it out on to a serving plate lined with a banana leaf. Garnish with sliced fresh red chili.
• Serve immediately.
• Enjoy!