Char Kway Teow – Episode 3 | Gon Cookin’

Ingredients

• Fresh, or dry, thick cut rice noodles
• 2 chinese sausages
• 6-8 medium sized shrimp
• 2 chicken eggs
• ½ an onion
• 4 stalks of green onions
• A big handful of bean sprouts
• 1 tsp of chicken bouillon powder, or MSG
• 2 Tbsp of soy sauce
• 2 Tbsp of dark soy sauce
• 4 Tbsp of Oyster sauce (alternatively, you can get a similar flavor by combining 4 parts of hoisin pho sauce, to 1 part fish sauce)
• 2 tsp ground white pepper
• 2 tsp of sugar
• 2 Tbsp Neutral Cooking oil (not olive oil)

Directions

1. If you were able to get your hands onto a bag of fresh noodles, you can warm them up by placing them into a large pan filled with water. Turn on your stove to medium heat to slowly warm the bag of noodles. If you were only able to find dry noodles, boil a pan of water and follow the instructions on the bag of noodles.
2. Once the fresh noodles are warmed up, remove them from the bag, place onto a clean surface and massage the fresh noodles to easily separate them.
3. Next, we’ll prep all the mirepoix, or all the ingredients, before cooking. This helps with having less stress in the moment of actual cooking since everything is prepared. Cut half an onion, then slice the onion to create thin strips. Set aside.
4. Then take 4 of the stalks of green onions, chop off the end with the dangly root bits, then chop the stalks into about 3” slices. Set aside with the other half of sliced onions
5. Slice the 2 chinese sausages into small pieces. Set aside.
6. Put the 6-8 medium sized shrimp into a bowl to marinate. The marinade consists of: 2 Tbsp of oyster sauce, 1 tsp of ground white pepper, 1 tsp of chicken bouillon powder (or MSG). Mix thoroughly then set aside.
7. Next, we’ll prepare the noodle’s sauce. In another bowl, put in 2 Tbsp of oyster sauce, 2 Tbsp of dark soy sauce, 2 Tbsp of light (regular) soy sauce, 1 tsp of ground white pepper, 2 tsp of sugar. Mix thoroughly then set aside.
8. Now we can officially start cooking! Put 1 Tbsp of neutral cooking oil into a frying pan and let it come up to temperature, then gently saute the sliced onions, and chopped green onions in the pan. Once they’re lightly cooked through, pull them off, and set aside.
9. In the same pan, throw in the sliced chinese sausage. Saute them until they’re cooked through. You don’t want them super crispy, just cooked. Pull them off and set aside.
10. There’s a lot of fat that comes out of the chinese sausages, so there should be enough oil in the pan for the next step, but if there isn’t, add more oil.
11. Place the desired amount of noodles into the pan and let them char and get crispy at the bottom. Do not touch or move them around for at least a minute!
12. Once the noodles are a little charred at the bottom, move the noodles aside in the pan to create a little well for the eggs.
13. Crack in two eggs into the well, mix it around to scramble. Once the eggs cook a little, push the noodles and eggs aside.
14. On the now cleared side of the pan, put in some extra oil, then place in the marinated shrimp to cook. Let them cook on each side for about a minute. You don’t want to over cook the shrimp as they’ll be cooking throughout the rest of the process!
15. Next, take a handful of bean sprouts, previously saute’d sliced onions, saute’d cooked chopped green onions, and cooked chinese sausage all into the pan with all the other ingredients.
16. Pour in the sauce, and mix all the ingredients in the pan so the sauce is evenly distributed throughout. The dish is now done!
17. You can also spoon on chili oil to your taste for extra spiciness. Plate up and eat up. Enjoy!