This is the smell of a Penang night market at midnight. Smoky, dark, and full of wok fire. Tag the person you’d share this late-night plate with!
Ingredients:
- 400g (14 oz) Flat rice noodles 🍜
- 150g (5 oz) Shrimp, peeled 🦐
- 2 Large eggs 🥚
- 2 cups (150g) Bean sprouts 🌱
- 1 bunch Garlic chives, chopped 🌿
- 3 tbsp (45ml) Soy sauce 🤎
- 1 tbsp (15ml) Dark soy sauce 🌑
- 2 tbsp (30g) Chili paste (Sambal) 🌶️
- 3 tbsp (45ml) Oil or duck fat 🦆
- 3 cloves Garlic, minced 🧄
Step-by-Step Instructions:
- Heat a wide wok until you see faint white smoke rising.
- Add the oil and garlic, tossing quickly so it sizzles but doesn’t burn.
- Drop in the shrimp and sear until the edges turn bright pink.
- Push the shrimp to the side and crack both eggs into the hot oil.
- Scramble the eggs aggressively until they form golden, crispy curds.
- Throw in the flat noodles, dark soy sauce, light soy sauce, and chili paste.
- Toss everything on maximum heat until the noodles turn dark brown and glossy.
- Add the bean sprouts and chives at the very last second.
- Toss twice more so the greens stay loud and crunchy.
- Serve immediately while the smoke is still coming off the plate.
Secret Tip: Do not soak your rice noodles for too long before cooking. They should still have a slight bite so they don’t turn to mush in the extreme heat of the wok.