ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Malaysian Noodles with Crab and Sausage (Penang Char Kway Teow)

Photo: Iain Bagwell; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
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.

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

Nutrition Information

  • calories 521
  • caloriesfromfat 43 %
  • protein 28 g
  • fat 25 g
  • satfat 5.7 g
  • carbohydrate 45 g
  • fiber 1.9 g
  • sodium 1074 mg
  • cholesterol 283 mg

How to Make It

  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.

  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.

  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.

  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.

  5. Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.

  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.

  7. Note: Nutritional analysis is per serving.