Malaysian Noodles with Crab and Meatballs
This scrumptious noodle dish is based on one of the most popular noodle-based street foods you’ll find in Penang: Penang Char Kway Teow.
RECIPE & PHOTO COURTESY OF:
- 7 ounces dried rice noodles
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 garlic cloves, finely chopped
- 1 to 2 tbsp. sambal chili paste
- 2 Chinese sausages (lop chong), cut into 1/4-in. slices OR package of Asian-style chicken meatballs (such as the teriyaki and pineapple variety by Aidell’s)
- 6 scallions, trimmed and cut into 2-in. lengths
- 2 tablespoons soy sauce
- 4 large eggs, beaten
- 1/2 teaspoon freshly ground black pepper
- 6 ounces mung bean sprouts
- 1/2 pound shelled, cooked crab
- Cilantro, for garnish
Place the noodles in a large bowl and cover with boiling water. Let them sit for 5 to 8 minutes, or until tender. Drain and rinse with cold water.
Heat a large wok over medium heat. Add the oils and swirl to coat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the sambal; the mixture will probably spatter, so stand back after adding this ingredient.
Next, increase heat to medium-high and add the sausages (or meatballs). Cook, stirring occasionally, until sausages (or meatballs) are light golden, 1 to 2 minutes. Add the scallions and cook, stirring, until they begin to soften but are still very crisp, 1 to 2 minutes. Add the softened noodles and soy sauce, stirring to coat.
Make a well in pan. Add the eggs. Scramble them gently in the well and then toss with the rest of the ingredients in the pan.
Season with the pepper, 1/4 cup water (or more, if needed), the bean sprouts, and crab. Cook, stirring, until the bean sprouts are tender-crisp, about 2 minutes. Serve garnished with cilantro.