Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies. | MalaysianChineseKitchen.com
Cincaluk Char Beehoon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.

Course: Main Course, Noodles
Cuisine: Malaysian
Servings: 4
Calories: 611 kcal
Author: Linda Ooi
Ingredients
  • 10.5 oz beehoon (rice sticks/noodles) (300g)
  • 3 tbsp vegetable oil
  • 2 cloves garlic (minced)
  • 10.5 oz ground pork (300g)
  • 10.5 oz shrimps (shelled and deveined) (300g)
  • ¾ cup cincaluk (fermented small shrimps) (180g)
  • ½ tsp salt or to taste
  • ¼ tsp ground pepper
  • 10.5 oz chai sim (choy sum/yu chai/oilseed rape) (300g)
  • ¼ cup fried shallots
  • 1 lime (cut into wedges)
  • 2 red chilies (seeded and sliced thinly)
  • 2 to 3 tbsp soy sauce
Instructions
  1. Soak beehoon (rice sticks/noodles) for 30 minutes. Drain.
  2. Heat vegetable oil in a wok or large fry pan. Sauté garlic for 30 seconds.
  3. Add ground pork. Stir fry for 2 to 3 minutes. Break up ground pork into smaller bits with spatula. Add shrimps and continue to stir fry for another 2 minutes or until shrimps turn pink and curl. Pour in cincaluk and stir fry for another minute.
    Cincaluk Char Beehoon-5
  4. Add noodles, salt, pepper, and chai sim. Stir to get everything well mixed.
    Cincaluk Char Beehoon-6
  5. Continue to stir and toss until beehoon and chai sim are cooked, about 6 to 7 minutes or so.
    Cincaluk Char Beehoon-7
  6. Remove and divide into 4 individual plates. Garnish with fried shallots. Serve immediately with lime wedges and cut chilies dipped in soy sauce on the side.