Char kway teow (stir-fried rice noodles)
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Char kway teow (stir-fried rice noodles)
  Rice    Noodles    Side dish    Pasta  
Last updated 6/12/2012 1:00:29 AM. Recipe ID 23663. Report a problem with this recipe.
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      Title: Char kway teow (stir-fried rice noodles)
 Categories: Side dish, Pasta, Ceideburg 2
      Yield: 4 Servings
 
      2    Chinese sausages (lop
           -cheong)
    1/4 lb Medium shrimp (36 to 40 per
           -pound), shelled and
           -deveined
      1 ts Salt
    1/4 lb Cleaned squid, with
           -tentacles (See Technique
           -Note)
    1/4 lb Chinese barbecued pork
    1/4 ts White pepper
  1 1/2 tb Dark soy sauce
  1 1/2 tb Light soy sauce
      1 tb Oyster sauce
      2 lb Fresh rice noodles, in
           -5/8-inch-wide strips
      4 tb Peanut oil
      4    Cloves garlic, chopped
      4    Shallots, sliced (1/2 cup
           -sliced)
      6    Fresh red chiles, seeded
           -and chopped
      1 c  Bean sprouts, tails removed
      1 c  Shredded Chinese cabbage
      2 lg Eggs
      4    Green onions, chopped
           Fresh coriander sprigs, for
           -garnish
 
   Nothing is more fascinating and delicious than eating at the open-
  air street hawker centers in Asia, particularly in Singapore.  Each
  stall serves a specialty, typically an honest, unpretentious,
  home-style dish for $1 to $3 a plate.
   This rice noodle dish is hawker food at its best.  If done right, its
  fragrance will tell you how good it's going to be as soon as it
  arrives at your table.  Singapore hawkers will use whatever seafoods
  are available, including cockles and sliced fish cakes in addition to
  those suggested in this recipe.  Feel free to experiment.
   1.  Steam the sausages for 10 minutes.  Cut them in thin diagonal
  slices. Toss the shrimp with 1/2 teaspoon of the salt.  Let them
  stand for 10 minutes, rinse well with cold water, drain, and pat dry.
  Cut the squid into 1/4 inch rings and tentacles.  Cut the barbecued
  pork into 1/4-inch-thick slices.  Combine the white pepper, soy
  sauces, and oyster sauce in a bowl; set aside.
   2.  Just before cooking, put the noodles in a large bowl and pour
  boiling water over them.  Stir gently with chopsticks to separate the
  strands, drain, and shake off the excess water.
   3.  Preheat a wok; when hot, add 2 tablespoons of the oil.  Add the
  remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
  cook over medium-high heat until the garlic is golden brown. Increase
  the heat to high and toss in the shrimp and squid; stirfry until the
  shrimp turn bright orange and the squid looks opaque white, about 2
  minutes. Add the sausage slices, barbecued pork, bean sprouts, and
  cabbage; toss and stir until the vegetables begin to wilt. Remove
  everything in the wok to a platter and set aside.
   4.  Add the remaining 2 tablespoons of oil to the wok; when hot,
  toss in the well-drained noodles.  Gently toss and flip the noodles
  to heat them through.  Be careful not to break them; it is okay if
  they brown slightly. Push the noodles up the sides of the wok to make
  a well in the middle; pour in the soy sauce mixture, then toss the
  noodles gently to sauce them evenly.  Make a well again and break the
  eggs into the middle. Without mixing them with the noodles, scramble
  the eggs lightly. When the eggs begin to set, add the green onions
  and return the seafood mixture. Gently toss together to reheat and
  mix. Serve hot, with a hot chill sauce for seasoning to taste.
  Garnish with coriander sprigs.
   NOTE:  Both here and in Asia, fresh rice noodles are usually
  purchased rather than made at home.  Look for them in Asian markets
  or Chinese take-out dim sum shops.  This dish can be prepared with
  dried rice noodles; however, it is worth taking the time to seek out
  the fresh variety.
   Make certain that your wok is well seasoned or the fragile rice
  noodles will break apart and stick to the pan.  Although I hesitate
  recommending that you cook with a non stick wok or skillet, they will
  work fine if you are more comfortable with them.
   TECHNIQUE NOTE; To clean squid, start by separating all the
  tentacles from the heads, cutting across as close as possible to the
  eyes. Squeeze out and discard the hard, pea sized beak in the center
  of each cluster of tentacles.  Rinse the tentacles and drain them in
  a colander. Grasp the mantle (the saclike "body" of the squid) in one
  hand and the head in the other and pull apart; the entrails will pull
  out attached to the head. Pull the transparent quill out of each
  mantle. Discard everything but the tentacles and mantles.  Running a
  little water into each mantle to open it up, reach in with a finger
  and pull out any entrails remaining inside. (Working over a second
  colander to catch all the debris will make cleanup easier.) You can
  remove the spotted outer skin or leave it on (I prefer to remove it).
  Transfer the cleaned mantles to a cutting board, slice them crosswise
  to the desired size,and add them to the tentacles in the colander.
  Give everything another rinse and drain thoroughly.
  
  Makes 4 to 6 servings
  
  




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Recipe ID 23663 (Apr 03, 2005)

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