Malaysian Noodles with Crab and Sausage (Penang Char Kway Teow)

Ingredients

• 1 tbsp sambal chili paste 
• 0.5 pound crabs shelled cooked
• 4 large eggs 
• 2  garlic cloves finely chopped
• 6  green onions trimmed cut into 2-in. lengths
• 6 ounces mung bean sprouts 
• 2  sausages chinese cut into 1/4-in. slices (lop chong)
• 2 tablespoons soya sauce 
• 3 tablespoons vegetable oil 
• 0.5 teaspoon pepper white freshly ground
• 7 ounces wide dried

Equipment

• bowl
• frying pan
• wok

Directions

1. Put noodles in a large bowl and cover with boiling water.
2. Let sit 5 to 8 minutes, or until tender.
3. Drain; rinse with cold water.
4. Heat a large wok over medium heat.
5. Add oil and swirl to coat.
6. Add garlic and cook until fragrant, 30 seconds. Stir in sambal (start with 1 tbsp.); mixture will spatter, so stand back after adding.
7. Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden, 1 to 2 minutes.
8. Add onions and cook, stirring, until beginning to soften but still quite crisp, 1 to 2 minutes.
9. Add noodles and soy sauce, stirring to coat.
10. 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.
11. Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.
12. *We love the complex flavor of Glory brand's Nonya Sambal Chilli, available at Asian grocery stores. Grind white pepper in a clean coffee grinder; its fresh taste is worth the effort.