Char Kway Teow Malaysian Rice Noodle Stir-fry
yield: 4
total time: 50 minutes
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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