Char Kuey Teow (Stir-Fried Rice Noodles)

By cprzybyl

Ingredients

• 1 tbsp. dried shrimp paste
• 3 dried chiles de ol, stemmed, torn into pieces, and soaked in boiling water for 5 minutes, drained
• 3 tbsp. peanut oil
• 2 cloves garlic, chopped
• 12 medium shrimp, peeled, deveined, and tails removed
• 1 6″ dried Chinese link sausage, peeled and thinly sliced
• 1 10-oz. package fresh broad Chinese rice noodles, rinsed and drained
• 1 tbsp. double black soy sauce
• 1 tsp. sugar
• 1 egg
• 4 oz. mung bean sprouts
• 6 Chinese chives or scallions, cut into 2″ lengths

Details

Adapted from saveur.com

Preparation

Step 1

1. Place shrimp paste on a small piece of foil, and wrap around paste to form a packet; heat broiler to high and broil packet until fragrant, about 8 minutes. Let paste cool slightly, then transfer to a cutting board and add drained chiles; using a chefknife, cut and mash paste and chiles together until a smooth paste forms; set paste aside.

2. Heat oil in a 12″ wok or nonstick skillet over high heat. Add paste, and cook, stirring, until fragrant, about 1 minute. Add garlic, and cook, stirring, until just golden, about 30 seconds. Add shrimp and sausage, and cook, flipping shrimp once, until barely pink, about 1 minute. Break noodles apart with your fingers and add to wok along with soy sauce and sugar; cook, stirring often, until noodles are evenly coated and heated through, about 1 minute.

3. Make a well in the center of the noodles; add egg, and cook, without stirring, until the white is half-set, about 45 seconds. Add sprouts and chives, and stir noodles and egg until evenly incorporated and sprouts and chives begin to wilt, about 1 minute. Serve immediately.