Prep 15 mins
Cook 15 mins
Street hawkers in Penang, Malaysia are famous for this dish. It's fast to prepare, making it a quick to make dinner.
- 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
- 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.
- 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.
- 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.
- 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.
- Add white pepper, 1 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).