A classic Malaysian stir-fried noodle dish featuring wide rice noodles, fresh prawns, blood cockles, fish cake, and crunchy bean sprouts, all tossed in a flavorful blend of soy and oyster sauces for an authentic taste of Penang.
Ingredients extracted via AI
wide rice noodlesblood cocklesbean sproutsfish cakeprawnseggChinese chives20 g light soy sauce10 g oyster sauce5 g dark soy sauce2 g fish sauce2 g white ground pepper
Procedure generated via AI
Rinse the prawns, remove the veins, season with salt, and let them rest for 10 minutes. Then rinse under running water.
Rinse the shell-on prawns and remove them from their shells.
Soak the shell-on prawns in hot water for half a minute to loosen the cockles.
Open the cockles carefully with a small knife or by hand.
Slice the fish cake into thin pieces.
Soak the bean sprouts in water to keep them fresh for several days.
Cut the Chinese chives into 5 cm (2 inch) lengths.
Heat oil in a well-seasoned wok until very hot.
Add two prawns and sear on one side, then flip and cook the other side.
Add minced garlic and, once fragrant, toss in the loosened kuey teow noodles.