Recipe: Char Kway Teow Noodles

Here's something that's great about a lot of Malaysian food: it's very easy to prepare. The only tricky bit with this stir-fried noodle dish is making sure the noodles don't stick together. But make it quickly (that's how it's meant to be done) and it won't be a problem!

Char Kway Teow Noodles
Serves 4

1 lb. Fresh rice noodles (kway teow)
3 Tbs. Canola or peanut oil
4 Garlic cloves, minced
2 Large shallots, sliced
1 Fresh red jalapeno chili, sliced
8 ounces Large shrimp, peeled and deveined
¼ cup Soy sauce
2 Tbs. Sweet soy sauce
½ tsp. Pure chili powder
2 Large eggs, beaten
1 cup Bean sprouts
½ cup Chives, chopped into ½- inch pieces

Gently separate the rice noodle into individual strands as they are quite sticky. Set aside.
Heat a wok or a large deep skillet over medium heat for 40 seconds. Add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, add the garlic, shallots, and chilies and cook, stirring until fragrant, about 4 minutes.

Add the shrimp and cook, stirring for 2 minutes. Add the noodles, soy sauce, sweet soy sauce, and chili powder. Raise the heat to medium-high and cook, stirring for 1 minute. Add the beaten eggs and cook, stirring until the eggs are fully cooked, about 2 minutes. The noodles will no longer appear wet from the eggs when cooked.

Add the bean sprouts and chives and cook, stirring for 3 minutes until the vegetables are slightly wilted. Taste and adjust the flavors with soy sauce for desired saltiness. Remove from the heat. Serve immediately.