Char Kway Teow (Malaysian Stir-Fried Noodles)

Instructions

1

In a small bowl, whisk light soy sauce, dark soy sauce, oyster sauce, fish sauce, salt, sugar, and white pepper to combine, stirring well until salt and sugar are dissolved. Set aside.
2

Set a wok over high heat. When wok begins to smoke, add 1 tablespoon of lard, along with 1/4 of the Chinese sausage, a 1/4 of the fish cakes, 1/4 of the shrimp, a 1/4 of the minced garlic, and 1/4 of the preserved radish, if using. Cook, stirring regularly with a metal wok spatula, to stir-fry ingredients, about 10 seconds. Let the ingredients rest until slightly charred, 5 to 10 seconds. Stir-fry to mix, another 10 seconds, then let the ingredients sit for another 5 seconds. (This stir-fry and resting cycle will continue throughout most of the cooking process.)
3

Add 1/4 of the rice noodles and 1/4 of the bean sprouts, along with 2 tablespoons of the sauce mixture and 1 teaspoon sambal belacan. Cook, stir-frying and tossing ingredients, 10 seconds, then let rest until slightly charred, 5 seconds. Repeat stir-frying and resting 1 to 2 more times, until noodles and ingredients are evenly coated in the sauce and sambal belacan.
4

Move cooked noodles to one side of the wok. On the empty side, add 1 teaspoon neutral oil and heat until it just shimmers. Crack 1 egg into the oil and, using the tip of the spatula, scramble the egg until cooked, about 10 seconds. Let egg rest for about 5 seconds, then fold eggs into cooked noodles, along with 1/4 of the Chinese chives and 1/4 of the crispy pork cracklings. Cook, stirring constantly, for 10 seconds, then let rest 5 seconds. Repeat stir-frying and resting until noodles are nicely browned and charred but not burned, 4 to 5 more times. (If using a blowtorch for additional wok hei, hold flame 2 to 3 inches above skillet while stirring constantly, until oil combusts and imparts a smoky aroma, about 30 seconds.)
5

Transfer to a plate. Repeat steps 2 to 4 with remaining ingredients.
6

Fresh rice noodles are preferable for their soft chew, which is a key highlight of char kway teow. Rehydrated dried rice noodles are acceptable in a pinch, but will be firmer when rehydrated. If using dried rice noodles, cook according to package directions before proceeding with the recipe; drain and set aside.
7

A combination of neutral oil, such as canola or vegetable, and 1 teaspoon lard can be used in place of of lard.
8

You can still make a decent char kway teow without lap cheong. Simply increase the quantities of the fish cakes and shrimp.
9

To facilitate cooking, you can (and should!) pre-portion your ingredients and arrange your mise en place. Group together lap cheong, fishcakes, shrimp, minced garlic, and preserved radish and divide into 4 equal portions. Group fresh/cooked rice noodles and mung bean sprouts together and divide into 4 equal portions. Group Chinese chives and crispy pork together and divide into 4 equal portions.

Char Kway Teow (Malaysian Stir-Fried Noodles)

Ingrédients

Instructions

Conseils du Chef