PENANG FRIED KUEY TEOW Recipe

• 6 tablespoons dark soy sauce
• 9 tablespoons light soy sauce
• 2 tablespoons fish sauce
• 9 tablespoons water
• 4 lb fresh flat rice noodles
• 10 cloves of garlic, minced to make about 10 teaspoons of minced garlic
• 20 oz shelled uncooked medium-sized shrimps
• 12 oz Chinese chives*
• 12 oz / 4 cups bean sprouts
• 4 Chinese sausage, thinly sliced
• 20 tablespoons/ 1 A 1/4 cup canola oil
• Sri Racha chili sauce (optional)
• 10 eggs

1. Mix both soy sauces, fish sauce and water together.
2. Set aside.
3. Place the remaining ingredients mise-en-place, and roughly divide each ingredient into 10 portions
4. Cooking the dish a" 1 serving at a time: Heat a cast iron pan or a wok on high heat.
5. Add 1 tablespoon oil, add 1 portion (1/10th of the ingredient) of Chinese sausage and sautA 1 minute till fragrant.
6. Push to the side of the wok.
7. Add A 1/2 teaspoon of garlic and a portion of shrimp and saute until shrimp turns pink.
8. Push to the side of the wok.
9. Add 1/2 tablespoon of oil and another A 1/2 teaspoon of garlic and for spicier option, add A 1/2 teaspoon Sri Racha.
10. SautA 30 seconds, add 1 portion of noodles.
11. Drizzle 2 tablespoons soy sauce mix over the noodles, toss on high heat till noodles are well coated.
12. Push to the side of the wok.
13. Make a well in the middle, add 1/2 tablespoon of oil.
14. Break in an egg, drizzle in a teaspoon of soy sauce mix, let it cook like a sunny side up, until eggs are whit but still slightly runny, then scramble the eggs into the noodle mixture.
15. Add 1 portion each of bean spouts and chives.
16. Toss to mix.
17. Serve immediately.
18. Repeat for the remaining servings.

soy sauce, soy sauce, fish sauce, water, rice noodles, garlic, shrimps, chinese chives, bean sprouts, chinese sausage, canola oil, chili sauce, eggs

Taken from cookeatshare.com/recipes/penang-fried-kuey-teow-577 (may not work)