Stir-Fried Rice Noodles (Char Kuey Teow)
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel’s article Hungry City.
- 1 tbsp. dried shrimp paste
- 3 dried chiles de árbol, 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 tbsp. double black soy sauce
- 1 tsp. sugar
- 1 (6″) dried Chinese link sausage, peeled and thinly sliced
- 4 oz. mung bean sprouts
- 1 (10-oz.) package fresh broad Chinese rice noodles, rinsed and drained
- 1 egg
- 6 Chinese chives or scallions, cut into 2″ lengths
- 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 chef’s knife, cut and mash paste and chiles together until a smooth paste forms; set paste aside.
- 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.
- 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.