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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


  1. Fry garlic and onion in oil until slightly brown.
  2. Turn heat down. Add crushed peppers and mix. Crushed peppers burn easily, do not leave on heat for too long without adding meat.
  3. Add meat and fry until meat is cooked. Remove from heat and set aside.
  4. Add chinese sausage; fry until slightly browned and set aside.
  5. Add eggs to oil and fry until cooked.
  6. Add kuey teow and stir until well mixed with egg mixture.
  7. Add and mix with meat that was set aside
  8. Stir until well mixed.
  9. Add beansprouts and green onions underneath kuey teow mixture.
  10. Turn heat back up.
  11. Let sit for 2-3 minutes allowing noodles to cover vegetables below.
  12. Stir kuey teow and vegetables until well mixed and vegetables look crispy but heated through.
  13. Add soy sauce and salt to taste.
  14. Use chopped green onions for garnishing.


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