This fried flat rice noodles is one of Penang's most famous street food. Hawkers in other parts of Malaysia would label their noodles as Penang Char Koay Teow, and some try to get away with sub standard versions.
Whatever the outcome, it is still a tasty dish. Do give it a go!
Serves: 4 adults
1 kg koay teow (flat rice noodles)
2-4 cloves garlic, chopped
12 medium-sized prawns, peeled
6 eggs
ground white pepper
2 handfuls bean sprouts
chives, cut into 2 cm strips (don't need a lot)
squid (optional), sliced
fish cake (optional), sliced
Sauce (feel free to adjust to your own taste):
3 tbsp soya sauce
1 1/2 tsp dark soya sauce
1 tbsp oyster sauce
2 tbsp fish sauce
1 1/2 tsp sugar
1-2 tbsp sriracha chili sauce or chilli/sambal paste (optional), separated if you are making spicy and non-spicy versions
1. If your kway teow is from the fridge like how we get it in Perth: microwave it for 2 mins. When softened, separate the koay teow into strands. You might have to microwave a few times those persistently hard bits. But don't overdo the microwaving; the noodles can become too mushy. Remove the softened buts before you microwave the rest. Divide into 3 portions and fry separately.
2. For each portion...heat 2 tbsp oil in wok and fry the garlic until aromatic over medium heat.
3. Add prawns, followed by fish cake and squid.
4. Turn up heat, and add the kway teow. Stir fry for a few seconds, then add 3 tbsp of the sauce mixture. Fry briefly.
5. Lower the heat. Push all the koay teow aside to create a well in the centre of the wok. Pour a bit of oil, and crack in 2 eggs. Season with pepper. Scramble, and let the eggs set a bit. Fry together with koay teow.
6. Add a third of the bean sprouts. Stir fry briefly. Test seasoning.
7. Add the chives. Cook briefly.
Enjoy
Tips:
The rice noodles can get stuck to the wok. Use a wok turner to scrape it up, but try not to break the rest of the noodles.
A good Char Koay Teow would have some charred bits and smoky aroma. It's quite hard to achieve on domestic stovetop tops though.
It is better to fry in small batches to get it more flavourful.
Start cooking non-spicy batches first, if you have different chilli tolerances in the family.
