Penang Char Kway Teow
Penang Char Kway Teow is made with wide, flat rice noodles that are stir-fried with shrimp, beansprouts, eggs, and tofu. I have used homemade spice paste that can be customized, making the noodles flavorful. Fish cake and blood cockles can also be added to this dish, although I have omitted them; I have added bok choy to make it a complete meal using less oil than restaurant-quality noodles!
Equipment
- Wok
Ingredients
For the Spice Paste:
- 2 tbsp dried shrimp
- 4 shallot small
- ½ tsp salt
- 4 dried red chili
For the Penang Char Kway Teow
- 4 tbsp peanut oil
- 6 cloves garlic minced
- 1 shallot julienne-cut
- ½ lb shrimp jumbo
- ¼ lb bok choy greens
- 1 pack firm tofu
- 1 lb rice noodles flat, wide
- 3 egg
- 1 pack beansprouts
- a few chive
For the sauce mixture:
- 2 tbsp dark soy sauce
- 4 tbsp light soy sauce
Instructions
- Prepare the ingredients. Peel and devein the shrimp, soak the spice paste ingredients in water for 15 minutes, grind the spice mixture to a paste in a spice grinder with a tablespoon of water, and soak the dried noodles in hot water per package instructions. (I've fried the noodles in three batches by dividing the ingredients into three).
- Heat a wok, add oil and fry the minced garlic for a few seconds on high heat. Add the shallot and fry until tender. Now add the shrimp and stir-fry for 2-3 minutes. Spoon in the spice paste and fry until fragrant.
- Add the chopped bok choy and scrape the sides of the wok. Put the tofu into the wok and add some oil if it sticks.
- Add the cooked and drained noodles. Fry for a few seconds, make a well in the center of the wok and break an egg into it. Use the spatula to scramble the egg and fry the ingredients through quick wrist movements on high heat. Drizzle some oil if necessary.
- Add the sauce mixture and beansprouts. Fry again on high heat and scrape the sides of the wok to get the charred edges.
- Turn off the heat and garnish with chives.
Video
Notes
- You could also fry each ingredient separately, one at a time and remove from the wok. Then add all the ingredients and stir-fry them together with the noodles.
- You can exclude the shrimp and shrimp paste for the veggie option. Add more vegetables such as Chinese cabbage and sliced carrots. Eggs are optional, but the chili-garlic paste is a must.
- The noodles must be al dente or firm, yet cooked through. If they are too soft, then they will break more easily during stir-frying. Separate the noodles if they are stuck to each other by gently peeling them.
- Add oil as you notice the sides sticking. This avoids utilizing too much oil.
Nutrition
Calories: 496kcalCarbohydrates: 74gProtein: 19gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 1096mgPotassium: 293mgFiber: 4gSugar: 5gVitamin A: 996IUVitamin C: 19mgCalcium: 171mgIron: 3mg
