Penang-Style Fried Noodles (Penang Char Kway Teow)

By LaLaCooks

For this recipe you will want Chinese sausages made of pork (there are many other varieties),. If you can't find them in an Asian grocery store, use another dry, high-fat, smoky-sweet sausage. Frying several servings of noodles at once can be unwieldy, so we suggest dividing the ingredients into fourths.

Ingredients

• For chile paste:
• 10 dried red chiles, soaked until soft
• 2 fresh red chiles
• 5 shallots, peeled
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• For noodles:
• 8 tablespoons cooking oil
• 2 cloves garlic, chopped
• 2 tablespoons chile paste, or to taste
• 8 ounces medium-sized prawns, shelled
• 1 Chinese sausage, sliced
• 14 ounces flat rice noodles, soaked in water until pliable
• 4 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon salt, or to taste
• 4 eggs
• white pepper, to taste
• 4 tablespoons water
• 8 ounces bean sprouts
• 12 chives, chopped
• 5 ounces cockles (optional)
• 4 ounces cooked crab meat (optional)

Details

Servings 4

Preparation

Step 1

1. To prepare chile paste, roughly chop chiles and shallots. Using a mortar and pestle or food processor, grind chiles, shallots and salt into a fine paste, stirring constantly until fragrant and oil has separated from paste. Set aside.
2. Heat 1 tablespoon cooking oil in a wok over medium heat. Add 1/4 garlic and cook until fragrant; do not burn. Increase heat slightly and add 1/4 chile paste or to taste. Fry until aromatic; add 1/4 prawns and Chinese sausage. Add 1/4 noodles and heat through before seasoning with 1/4 of light and dark soy sauce and salt.
3. For each serving, make a well in middle of noodles. Add 1 tablespoon of oil and break an egg into it, seasoning with a sprinkle white pepper. Allow eggs to set slightly, then add 1/4 of water, bean sprouts, chives and cockles (if using), and fry, mixing thoroughly. Serve hot, topped with 1/4 of crab meat, if desired.