Char Kway Teow

This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.

Ingredients

• 3 tablespoons vegetable oil
• ¼ cup chopped garlic
• 3 cups bean sprouts
• 1 pound fresh kway teow (broad rice) noodles
• 1 teaspoon salt
• 1 cup dark soy sauce
• 2 tablespoons seedless tamarind paste dissolved in 3/4 cup water
• 6 large eggs, lightly beaten
• 1 tablespoon Thai chili sauce
• 3 Chinese sausages, thinly sliced
• 8 ounces medium shrimp, peeled and deveined
• 3 ounces chives, sliced into 2-inch pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    897 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 106 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 44 grams protein; 405 milligrams cholesterol; 4906 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
2. Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.

15 minutes