Penang Char Kway Teow (Malaysian Noodles) - cooking recipe

Ingredients

7 ounces wide flat dried rice noodles
3 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 tablespoons sambal chili paste (Glory Brand Nonya Sambal Chilli)
2 Chinese sausage, cut into 1/4 inch slices (lop chong)
6 green onions, trimmed cut into 2 inch lengths
2 tablespoons soy sauce
4 large eggs
1/2 teaspoon white pepper
6 ounces mung bean sprouts
1/2 lb dungeness crab, shelled cooked

Preparation

Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes or until tender. Drain then rinse with cold water.
Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant (30 seconds). Stir in sambal (start with 1 tbsp). Mixture will spatter so stand back after adding.
Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden (1 to 2 minutes). Add onions and cook, stirring, until beginning to soften but still quite crisp (1 to 2 minutes). Add noodles and soy sauce, stirring to coat.
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.
Add white pepper, 1 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).