← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g fresh flat rice noodles (kway teow)
• 2 tsp Dark soy sauce
• 2 tsp light soy sauce
• 1 tsp Kecap manis (sweet soy)
• 1 tsp Oyster sauce
• 1 tbsp Water
• 2 tbsp lard or vegetable oil
• 4 cloves Garlic, finely chopped
• 150 g Prawns (shrimp), peeled and deveined
• 1 Chinese sausage (lap cheong), thinly sliced on an angle
• 50 g Fried fish cake, thinly sliced (optional)
• 1 tbsp chilli paste or sambal oelek
• 2 Eggs
• 150 g Bean sprouts
• 1 handful garlic chives (Chinese chives), cut into 4 cm lengths

Method

1. Mix the sauce ingredients in a cup. Gently separate the noodle strands; if they are cold and stiff, microwave them for 30 seconds first so they do not break in the wok. Line everything up next to the stove, because it all goes fast.
2. Heat a wok over the highest heat until it just starts to smoke, then add the lard or oil. Fry the garlic for 10 seconds, then add the prawns, sausage and fish cake and stir-fry for 1 minute until the prawns are just turning pink.
3. Add the noodles, chilli paste and sauce. Toss for 1–2 min, letting the noodles sit still for a few seconds between tosses so they pick up smoky charred bits.
4. Push the noodles to one side, add a little more oil and crack in the eggs. Let them set for a few seconds, scramble lightly, then fold them through the noodles.
5. Throw in the bean sprouts and chives and toss for 30 seconds, just until the chives wilt and the sprouts are still crunchy. Serve straight away.

Tips

• Cook no more than two portions at a time; an overcrowded wok loses heat and the noodles turn soggy instead of smoky.
• Blood cockles are the Penang classic: add a handful right at the end. For a halal version, swap the lard for oil and the Chinese sausage for chicken or beef slices.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Noob Cook