Char Kuey Teow or Stir Fried Flat Rice Noodles

When it comes to Pulau Pinang (Malaysia) hawker food/street food, there are a few dishes that are chart toppers is Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It's hard to decide which one is the most popular, but if you go to Penang, you won't and don't want to miss these three stellar hawker food.

Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, cockles, eggs, bean sprout, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodle over very high heat in a well seasoned Chinese wok.

Ingredients

• 500g kuey teow-flat rice noodles, fresh
• 1cup bean sprouts
• 1 tbsp chilli paste
• 10 king prawns
• 10 cockles - if you can get them
• 2 eggs
• 1/2 cup kuchai - chinese chives
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 1/2 tbsp oil
• 3 cloves garlic (finely chopped)
• Pinch white pepper

Method

1. This recipe should take no longer than 2 minutes to cook. The secret is to have a really hot wok, a quick hand and all your ingredients chopped and ready to go. First up heat the oil in a wok and when it is smoking add the prawn and garlic, then add the chilli paste, fresh noodles, then sauces stirring continuously.
2. Next, make a well in the middle and crack an egg in. Wait a few seconds for it to cook on the bottom of the pan, when it is half cooked stir it in to the rest of thenoodles, then do the same with the other egg. If you do 2 at once it will make the noodles soggy.
3. Lastly add the bean spouts, kuchai and the last of all cockles if you can get them. Serve straight away with a sprinkle of white pepper.

Indian Fried Noodles (Mamak Style)

 Indian Fried Noodles (Mamak Style)

Indian Fried Noodle or 'Mee Goreng Mamak' is an extremely popular hawker centre comfort food in Malaysia. I remember many a night out with friends that ended up at our favourite late night.

When made at home, Indian Fried Noodle usually consists of leftovers fro the day before, whatever's at hand, whether it's meat, seafood or vegetables. What distinguishes it from Chinese and Malay noodles besides the spices used, is the addition of potatoes and tomato ketchup that results in a slightly heavier and tangier dish. A small amount of curry powder is also sometimes used although I usually dont't bother. Flexibility in terms of the "filling" used is a huge plus when you're making any kind of noodle dish. What I mean is, use whatever vegetables or meat you have at hand and usually a handful per diner is a perfect gauge of how much you need.

Ingredients for Indian Fried Noodle (serves 2-3)

• 400g fresh yellow noodles
• 2 handfuls beansprouts
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 Tablespoon chilli paste
• 1 medium tomato, quartered
• 200g minced beef / shredded chicken / prawns / squids
• Handful chinese fishcakes (optional)
• 1-2 handful of tofu, cubed
• 2 tablespoon dark soy souce
• 2 tablespoon light soy sauce
• 2 tablespoon tomato ketchup
• 2 eggs, lightly beaten
• 2 tablespoon vegetable oil

 To serve

• Handful of chopped spring onions
• Handful of chopped fresh coriander leaves
• Juice of 1 lime
• Tiny slices of cucumber
• Tomato ketchep as needed

Method

1. Mix the soy souces and ketchup and set aside.
2. Heat the oil in a large wok and saute the onions & garlic on medium heat until fragrant, about a minute.
3. Add whatever meat you're using and cook, only a minute if it's seafood, otherwise, for about 5 minutes.
4. Add the bean sprouts and chilli paste and stir to mix.
5. Push everything to one side, add the eggs and let set for about 30 seconds.
6. Add everything else apart from the herbs and lime and mix thoroughly and cook for a couple of minutes until the noodles are done.
7. Turn the heat off and add the lime juice and herbs and stir.
8. Serve with the cucumber topped with a squeeze of tomato ketchup

 Lets enjoy your menu today!