Malaysian Noodles with Crab and Sausage (Penang Char Kway Teow)
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Photo: Iain Bagwell; Styling: Randy Mon
Time: 30 minutes. Street hawkers in Penang, Malaysia, are famous for this dish. It’s fast to prepare, making it a good go-to weeknight dinner.
This recipe, and others like it, can be found in the article “It’s Officially Dungeness Crab Season—Check out These 22 Recipes and Get Crackin’.”
How to Make It
Step 1
1
Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes, or until tender. Drain; rinse with cold water.
Step 2
2
Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant, 30 seconds. Stir in sambal (start with 1 tbsp.); mixture will spatter, so stand back after adding.
Step 3
3
Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden, 1 to 2 minutes. Add onions and cook, stirring, until beginning to soften but still quite crisp, 1 to 2 minutes. Add noodles and soy sauce, stirring to coat.
Step 4
4
Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set, 3 minutes. Break yolks with a spoon; scramble eggs and toss with noodles.
Step 5
5
Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.
Step 6
6
*We love the complex flavor of Glory brand's Nonya Sambal Chilli, available at Asian grocery stores. Grind white pepper in a clean coffee grinder; its fresh taste is worth the effort.
Step 7
7
Note: Nutritional analysis is per serving.
Ingredients
7 ounces wide, flat dried rice noodles
3 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 to 2 tbsp. sambal chili paste*
2 Chinese sausages (lop chong), cut into 1/4-in. slices
6 green onions, trimmed and cut into 2-in. lengths
2 tablespoons soy sauce
4 large eggs
1/2 teaspoon freshly ground white pepper*
6 ounces mung bean sprouts
1/2 pound shelled, cooked Dungeness crab
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