Malaysian Style Penang Fried Kuey Teow
An old hawker favorite - spicy flat rice noodles sauteed to perfection with shrimps, garlic, eggs and soy sauce served with slightly stir-fried, still crispy beansprouts. A favorite street food amongst the locals in Malaysia.
- 1 ½ to 2 lbs kuey teow (flat rice noodles)
- 1 cup shrimp, peeled, washed, rinsed with salt (or beef sliced into thin slices)
- 2 cups beansprouts (washed and drained well)
- 2 chinese sausages (cut thinly - Optional)
- 1 bunch green onion - cut into cm length
- 3 cloves garlic-chopped
- ¼ medium onion-chopped
- 2 tsp soy sauce
- pinch of salt
- 2 tsp crushed pepper (optional)
- 3 eggs-beaten
- 2 tbsp oil
- green onions - cut thinly for garnishing
- Fry garlic and onion in oil until slightly brown.
- Turn heat down. Add crushed peppers and mix. Crushed peppers burn easily, do not leave on heat for too long without adding meat.
- Add meat and fry until meat is cooked. Remove from heat and set aside.
- Add chinese sausage; fry until slightly browned and set aside.
- Add eggs to oil and fry until cooked.
- Add kuey teow and stir until well mixed with egg mixture.
- Add and mix with meat that was set aside
- Stir until well mixed.
- Add beansprouts and green onions underneath kuey teow mixture.
- Turn heat back up.
- Let sit for 2-3 minutes allowing noodles to cover vegetables below.
- Stir kuey teow and vegetables until well mixed and vegetables look crispy but heated through.
- Add soy sauce and salt to taste.
- Use chopped green onions for garnishing.