This streamlined version of a favorite Malaysian street food noodle dish, char kway teow, substitutes Spanish chorizo for the Chinese sausage sometimes used. The smoked paprika that flavors the chorizo may be far from traditional, but it adds another layer of depth to this seductive stir-fry of rice noodles with shrimp, egg, and jicama. There's just enough chile paste for a mild buzz of heat, but not so much that your mouth is on fire.
If the jicama seems like a weird Mexican-Malaysian fusion idea, then you probably don't know that jicama is used in Asia, where it's known as Chinese turnip or potato. Its sweet crunch is reminiscent of fresh water chestnuts. Don't expect a supersaucy dish, but rest assured there's enough sauce to coat everything.
•In the 30 minutes it takes to soak the noodles, all other prep work can be done, including bringing the water to a boil to cook the noodles.
•The chile paste is quite strong when it hits the pan, and will likely cause you to cough, so if you have a vent fan, turn it on high.
•Some people prefer their chorizo with casing removed, but in Asia, they wouldnt remove the casing on Chinese sausage, so its your choice whether you want to remove it or not.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
Step 2
Stir together soy sauce and water, then reserve.
Step 3
Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
Step 4
Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
Step 5
Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
Step 6
Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
Step 7
Remove pan from heat and stir in eggs. Serve immediately.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
24 Rice Noodle Recipes We Love
Hot in soup or cold in summery salads, rice noodles are light, perfectly chewy, and so satisfying.How to Turn 1 Box of Spaghetti Into 5 Workday Lunches
Love spaghetti? Here are five ways to turn a box of the quick-cooking pasta into lunch.
