Penang Char Kway Teow (malaysian Noodles)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 7 ounces wide flat dried rice noodles
• 3 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 tablespoons sambal chili paste (glory brand nonya sambal chilli)
• 2 chinese sausage, cut into 1/4 inch slices (lop chong)
• 6 green onions, trimmed cut into 2 inch lengths
• 2 tablespoons soy sauce
• 4 large eggs
• 1/2 teaspoon pepper
• 6 ounces mung bean sprouts
• 1/2 lb dungeness crab, shelled cooked

Recipe

• 1 put noodles in a large bowl and cover with boiling water. let sit 5 to 8 minutes or until tender. drain then rinse with cold water.
• 2 heat a large wok over medium heat. add oil and swirl to coat. add garlic and cook until fragrant (30 seconds). stir in sambal (start with 1 tbsp). mixture will spatter so stand back after adding.
• 3 increase heat to medium-high and add sausages. cook, stirring occasionally, until sausages are light golden (1 to 2 minutes). add onions and cook, stirring, until beginning to soften but still quite crisp (1 to 2 minutes). add noodles and soy sauce, stirring to coat.
• 4 make a well in pan. crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set (3 minutes). break yolks with a spoon. scramble eggs and toss with noodles.
• 5 add pepper, 1 tablespoons water, the bean sprouts, and crab. cook, stirring, until bean sprouts are tender-crisp (2 minutes).