PENANG’S FAMOUS CHAR KWAY TEOW
Serves: 4
1 lb (454 g) fresh rice noodles 3 tbsp (45 mL) canola or peanut oil 4 cloves garlic, minced 2 large shallots, sliced 1 fresh red jalapeno chili, sliced 8 oz (225 g) large shrimp, peeled and deveined 1/4 cup (60 mL) soy sauce, or to taste 2 tbsp (30 mL) kicap manis (sweet soy sauce; see note) 1/2 tsp (2.5 mL) pure ground chilies or chili powder 2 large eggs, beaten 1 cup (250 mL) bean sprouts 1/2 cup (125 mL) chopped (1/2-inch/1.3-cm) fresh chives
1. Run the noodles under boiling water to remove the oil coating. Separate the noodles into ribbons, working gently as they are quite sticky and delicate. Set aside.
2. Heat a wok or a large deep skillet over medium heat for about 40 seconds. Add the oil, pouring it around the perimeter of the wok to coat the sides and bottom. When the surface shimmers slightly, add the garlic, shallots and chilies and cook, stirring, until fragrant, about 4 minutes. Add the shrimp and cook, stirring, for about 2 minutes more.
3. Add the noodles, soy sauce, kicap manis and chili powder. Raise the heat to medium-high and cook for about 2 minutes, lifting carefully and gently tossing as the noodles will break into pieces with rough handling. Add the eggs and cook, lifting and gently tossing again, until the eggs are fully cooked, about 2 minutes; the noodles should no longer appear wet from the eggs.
4. Add the bean sprouts and chives and cook, stirring until the vegetables are slightly wilted. Taste and add more soy sauce if needed for desired saltiness.
Note: A good-quality brand is ABC Kecap Manis, which is sold in dark bottles in most Asian grocery stores. If you cannot find kicap manis, adding brown sugar to regular soy sauce will get close to the flavour.