Thursday, April 16, 2009

Recipe: Malaysian Noodles with Crab and Sausage (Penang char kway teow)

Yield: Serves 4

You Will Need:

  • 7  ounces  wide, flat dried rice noodles
  • 3  tablespoons  vegetable oil
  • 2  garlic cloves, finely chopped
  • 1  to 2 tbsp. sambal chili paste
  • 2  Chinese sausages (lop chong), cut into 1/4-in. slices
  • 6  green onions, trimmed and cut into 2-in. lengths
  • 2  tablespoons  soy sauce
  • 4  large eggs
  • 1/2  teaspoon  freshly ground white pepper*
  • 6  ounces  mung bean sprouts
  • 1/2  pound  shelled, cooked Dungeness crab

How To:

1. Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes, or until tender. Drain; rinse with cold water.

2. Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant, 30 seconds. Stir in sambal (start with 1 tbsp.); mixture will spatter, so stand back after adding.

3. Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden, 1 to 2 minutes. Add onions and cook, stirring, until beginning to soften but still quite crisp, 1 to 2 minutes. Add noodles and soy sauce, stirring to coat.

4. Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set, 3 minutes. Break yolks with a spoon; scramble eggs and toss with noodles.

5. Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.

Good to know:

521 (43% from fat)
25g (sat 5.7)



Jacaranda Designs said...

I would love to try making this on the weekend. What meat is chinese sausage? I've never heard of it. Thanks

Char said...

sounds yummy

Pfeiffer Photos said...

I'm not sure about the Chinese sausage--I haven't heard of it either. I'd guess if you have an Asian market in your area they would know! Let me know if you try it and how it comes out. :)

kim* said...

o yumo!

Jacaranda Designs said...


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