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Zesty Penang Kway Teow

A traditional Malay dish with a fresh twist using lime leaves and spinach and Aussie ingredients!


  • 200g pack of dried rice noodles

  • 3 tbsps vegetable oil

  • 3 garlic cloves, finely chopped

  • 1 tbspl chili paste

  • 2 Spicy sausages sliced thinly (Don Kabana works well)

  • 1 Large onion cut through the middle to produce segments

  • 6 stems of spring onions, chopped long ways

  • 1 tbsp soy sauce

  • 2 tbsp fish sauce

  • 1/2 teaspoon freshly ground pepper

  • 1 carton bean shoots

  • 200g fresh scallops

  • 200g prawns, cooked and shelled

  • 150g spinach, wilted over heat with 6 lime leaves (remove after wilting)


  • 1.

    Place rice noodles in a large pan and cover with boiling water. Let soak for 8 minutes, until tender. Drain; rinse with cold water.

  • 2.

    Heat a large frypan or wok over medium heat, adding oil 1 chopped garlic clove.

  • 3.

    Add scallops and lightly fry until golden. Remove scallops and set aside.

  • 4.

    Stir in chilli paste add more to taste if required.

  • 5.

    Up the heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are browned, about 2 minutes. Add onions, stirring, until beginning to soften and turn translucent.

  • 6.

    Add noodles and fish and soy sauces, stirring to coat.

  • 7.

    Add spring onions, pepper, spinach, bean shoots, prawns and scallops; cook, stirring, until bean shoots are tender-crisp, about 2 minutes.


Speed is everything - dont let the ingredients sit around - prepare everything first and cook through.

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Posted by Huda Abu HamdiaReport
this looks like an interesting recipe.. I feel it's gonna be tasty tasty :-)
thanks for posting :-)
Posted by jackicamReport
I love these kinds of flavours, thanks for sharing the recipe with us