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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
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Cincaluk Char Beehoon

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.
Author : Linda Ooi
Course : Main Course, Noodles
Cuisine : Malaysian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 611kcal

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 shrimp) (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
 

  • Soak beehoon (rice sticks/noodles) for 30 minutes. Drain.
  • Heat vegetable oil in a wok or large fry pan. Sauté garlic for 30 seconds.
  • 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
  • Add noodles, salt, pepper, and chai sim. Stir to get everything well mixed.
    Cincaluk Char Beehoon-6
  • Continue to stir and toss until beehoon and chai sim are cooked, about 6 to 7 minutes or so.
    Cincaluk Char Beehoon-7
  • 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.

Nutrition

Calories: 611kcal
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