Do you think that this bowl of fried soy bean noodle looks like Penang Char Koay Teow (fried flat rice noodle)? I can tell you that it is. It tastes exactly the same as Penang CKT.
Personally, I prefer soy noodle than rice noodle, as it is packed with Protein and comparatively low in Carbohydrates. Besides, I like its smooth and springy texture. I have no idea where to find fresh soy noodle in Penang, so normally I just use dried soy noodle.
This is my entry to Presto Pasta Night #159 that is founded by Ruth of Presto Pasta Nights . The host of the week is Daphne of More Than Words.
By the way, if you are from US or Canada and you haven't participate in the FREE Rachael Ray Casserole Giveaway, please click the link and post your comment to stand a chance to win.
Fried Soy Noodle
5 pieces of dried soy noodle
15 medium-sized prawns, shelled
1 Chinese sausage, sliced
2 handful of bean sprout
2 stalk of chives, chopped into 2" length
5 cloves of garlic, peeled and chopped
1 tbsp of oyster sauce
3 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of chili paste
1. In a pot of boiling water, cook the soy noodle as per the instruction on package. Drain and set aside.
2. Heat some oil in a wok, scramble the eggs and set aside.
3. Heat enough oil in the same wok, saute the garlic. Add prawns and Chinese sausage to stir fry till fragrant with 1 tbsp of light soy sauce. Then add the beansprout to stir fry together.
4. Pour in the soy noodle and the seasoning sauce. Stir fry till noodles is coated with the sauce. Add scrambled egg the chives and stir fry for a while before done.