Penang-style stir-fried kuey teow noodles (Char kuey teow) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Indonesian sweet soy sauce (kecap manis) for black soy sauce, and scallions for Chinese chives.

  • meggan on June 08, 2017

    Easy peasy. I used pre-made chili paste instead of making my own which makes this a much quicker recipe.

  • minerva on April 07, 2013

    I used kecap manis. I also made the soy sauce, lime, and chile dipping sauce to go with the noodles. I think the dip really livened up the flavor. I added kale (because I had it) and fried tofu (to add more protein).

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