Penang Fried Kuey Teow

by Linda Tay Esposito Flavor Explosions, San Francisco
Serves 10

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 ¼ cup canola oil, in a squeeze bottle
Sri Racha chili sauce (optional)
10 eggs

1. Mix soy sauces and water together. Transfer to a squeeze bottle. Set aside.
2. Place the remaining ingredients mise-en-place, and roughly divide each ingredient into 10 portions

Cooking the dish – 1 serving at a time:

3. Heat a cast iron pan or a wok on high heat
4. Add 1 tablespoon oil, add 1 portion (1/10th of the ingredient) of Chinese sausage and sauté 1 minute till fragrant. Push to the side of the wok.
5. Add ½ teaspoon of garlic and a portion of shrimp and saute until shrimp turns pink. Push to the side of the wok.
6. Add 1/2 tablespoon of oil and another ½ teaspoon of garlic and for spicier option, add ½ teaspoon Sri Racha. Sauté 30 seconds, add 1 portion of noodles. Drizzle 2 tablespoons soy sauce mix over the noodles, toss on high heat till noodles are well coated. Push to the side of the wok.
7. Make a well in the middle, add 1/2 tablespoon of oil. 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.
8. Add 1 portion each of bean spouts and chives. Toss to mix.
9. Serve immediately.

Repeat for each serving.