CK Teow (Malaysian Noodle Stir-Fry)
Ingredients
- 2 Tbsp vegetable oil
- 1 egg
- 8 oz flat rice noodles
- 2 oz Chinese sausage, thinly sliced
- 2 oz calamari, thinly sliced
- 5 large shrimp, peeled and deveined
- 1 tsp fish sauce
- 1 Tbsp oyster sauce
- 1½ tsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp sugar
- Chinese chives cut into 2-inch strips
- bean sprouts
- splash sriracha sauce
Instructions
- Heat a wok over high heat.
- Coat the wok with 2 Tbsp of vegetable oil
- Scramble the egg into the wok.
- Add the flat rice noodles to the wok.
- Roll the noodles in the wok for 2 minutes to ensure you get a good char on the noodles (wok hei).
- Add the sausage, calamari, shrimp, and sautee with the noodles.
- Once everything is cooked through, add the fish sauce, oyster sauce, light soy sauce, dark soy sauce, and sugar.
- Stir fry until all the ingredients are well combined.
- Add some chives, bean sprouts, and a splash of sriracha sauce.
- Sautee all ingredients for an additional 30 seconds. Serve warm.
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