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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:

Calories:

521 (43% from fat)

Protein:

28g

Fat:

25g (sat 5.7)

Carbohydrate:

45g

Fiber:

1.9g

Sodium:

1074mg

Cholesterol:

283mg

FOUND HERE.