Name: Penang Char kway teow recipe by Vahitha Hasan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp oil; 2 garlic cloves, minced; 2 tbsp sambal oelek (chilli paste); 100 gms prawns, cleaned, de veined; 1 pound fresh flat rice noodles; 3 tbsp soy sauce; 1 tbsp brown sugar; 2 eggs, beaten; 1 cup mung bean sprouts; 4 scallions, chopped

Ingredients Serving: 2

2 tbsp oil
2 garlic cloves, minced
2 tbsp sambal oelek (chilli paste)
100 gms prawns, cleaned, de veined
1 pound fresh flat rice noodles
3 tbsp soy sauce
1 tbsp brown sugar
2 eggs, beaten
1 cup mung bean sprouts
4 scallions, chopped

Instructions

Heat the oil in a wok or heavy-bottomed pot over high flame. Add the garlic and sambal oelek and stir fry for about 30 seconds. Add shrimp and stir fry until it is almost cooked through.
Reduce heat to medium and stir in the rice noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking.
Then add the soy sauce and brown sugar and stir in to season the noodles.
Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.
Add the sprouts and scallions and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning and serve.

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