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Penang Stir Fried Flat Rice Noodles (Char Kuey Teow)
Penang Stir Fried Flat Rice Noodles (Char Kuey Teow)

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We hope you got insight from reading it, now let’s go back to penang stir fried flat rice noodles (char kuey teow) recipe. To cook penang stir fried flat rice noodles (char kuey teow) you only need 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Penang Stir Fried Flat Rice Noodles (Char Kuey Teow):
  1. Take Flat Rice Noodle (kuey teow)
  2. Use Fish Cake (cut bite size)
  3. Prepare Shrimp (marinate in 1/2 tsp Salt and 2 Tbsp Lime Juice)
  4. Get Spring Onions (cut 2 inches length)
  5. Prepare Garlic Chives (cut 2 inches lengths)
  6. Take Bean Sprouts
  7. Prepare Eggs (whisked)
  8. You need Cooking Oil (or animal fat like tallow or schmaltz)
  9. Get Garlic
  10. You need Chilli Paste (entirely optional)
  11. You need Sauce Mixture (Mix In a Bowl);
  12. Take Oyster Sauce
  13. Provide Sweet Dark Soy
  14. Prepare Light Soy Sauce
  15. Use White Pepper
Instructions to make Penang Stir Fried Flat Rice Noodles (Char Kuey Teow):
  1. EGGS; Heat 1 Tbsp cooking oil until hot and fry the egg scrambled until done. Remove and set aside.
  2. SEAFOOD; Heat 4 Tbsp of cooking oil and fry the garlic (and chilli paste) until fragrant (or when oil separates for chilli paste). Add the shrimp, the fishcake and mix well.
  3. NOODLES; Next, add the noodles, the sauce mixture and mix well. You must toss gently or the noodles will break apart.
  4. VEGGIES; Add in the spring onions, the chives and the bean sprouts. Mix well for 30 seconds, then turn off the heat. Add in the eggs, mix well and then serve.
  5. ASSEMBLY; Add in the eggs, mix well for one last time and then serve.

Recipe for char kway teow, wide flat rice noodles stir fried with Chinese sausages, pork, shrimp, cockles, bean sprouts and lightly beaten eggs. The best noodle to use for making char kway teow is called kway teow in Malaysia which is essentially the same as shahe fen or he fen (also known as ho. Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice Apart from Singapore and Malaysian Penang, a variety of char kway teow is also found in Indonesia. In Penang, some vendors still serve it on.

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