Char Kuey Tiao

Malaysian goop....goooood goop.

That's what I said: Char Kuey Tiao. This dish is otherwise known as Penang fried noodles and while my version looks like a little turd-like, it tastes like a symphony of seafood and spices.

I've had Char Kuey Tiao while in Malaysia (and out of it) and was craving that noodley, seafood stirfry once more. I doubled up on the seafood, but I don't think it caused any harm to the dish. My challenge next time is to get the noodles fried in such a way that they don't combine into a noodle goop. This did...I overcooked the noodles, making them starchier than anticipated and very sticky. I also veered off the authentic path a little and added veg to the dish (carrots, to be precise). Peas would be lovely in this too. I know it becomes a little less authentic, but I'm looking at noodle goop here as I make my decision. Authentic disappeared ages ago.

Adapted from: http://mykitch3n.blogspot.ca

Serves 6

Ingredients

• 250 g flat rice noodles, cooked according to package instructions
• 16 shelled, raw prawns
• large handful of clams
• 2 eggs
• 2 cups sprouts (your choice)
• 1 carrot, finely shredded
• 5-6 chive stalks
• 3 cloves garlic finely chopped
• 1 T cooking oil
• 2 T chili paste
• 2 t sugar

Seasoning

• 1 t fish sauce
• 1 t soy sauce
• 1 t oyster sauce

Method

In a pan on high heat, add garlic and oil and let cook for a few seconds. Mix in the chili paste and sugar and let cook for another few seconds. Add prawns and clams, stirring well and let cook for about thirty seconds. If either of your seafood choices are already cooked, add them to the pan a little later, when you add the eggs. Add the cooked noodles and seasoning, tossing well. Stir in the eggs and let sit for a few seconds. Add the sprouts, carrot and finally the chives, mixing with the rest of the components.  

Spoon onto individual plates and serve. Goop is good!