Penang Char Kway Teow (Malaysian Noodles)

• 7 ounces wide flat dried rice noodles
• 3 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 tablespoons sambal chili paste (Glory Brand Nonya Sambal Chilli)
• 2 Chinese sausage, cut into 1/4 inch slices (lop chong)
• 6 green onions, trimmed cut into 2 inch lengths
• 2 tablespoons soy sauce
• 4 large eggs
• 1/2 teaspoon white pepper
• 6 ounces mung bean sprouts
• 1/2 lb dungeness crab, shelled cooked

1. Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes or until tender. Drain then 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 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).

rice noodles, vegetable oil, garlic, sambal chili paste, chinese sausage, green onions, soy sauce, eggs, white pepper, bean sprouts, crab

Taken from www.food.com/recipe/penang-char-kway-teow-malaysian-noodles-512171 (may not work)