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Char Kway Teow Malaysian Rice Noodle Stir-fry

yield: 4 total time: 50 minutes
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Ingredients

  • 8 ounces wide rice noodles dried, or 1 pound fresh rice noodles, 225g dried or 450g fresh
  • 2 teaspoons dark soy sauce
  • 2 tablespoons regular soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon shrimp paste or shrimp sauce
  • 1 tablespoon oyster sauce
  • 1/8 teaspoon white pepper
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil divided
  • 2 chinese sausages about 115g, sliced ⅛ inch thick
  • 2 cloves garlic sliced
  • 4 ounces shrimp 115g, 31 to 40 size
  • 4 ounces fish cake or fish tofu, thinly sliced, 115g
  • 4 ounces garlic chives 115g, cut into 2 ½-inch pieces
  • 1 tablespoon Shaoxing wine optional
  • 1 egg lightly beaten
  • 6 ounces mung bean sprouts 170g

Nutrition

  • Calories : 370 calories
  • Carbohydrate : 28 grams
  • Cholesterol : 110 milligrams
  • Fat : 21 grams
  • Fiber : 2 grams
  • Protein : 15 grams
  • SaturatedFat : 1 grams
  • Sodium : 1580 milligrams
  • Sugar : 4 grams
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