Char Kway Teow

Ingredients

Instructions

1. 1

   Combine dark soy sauce, light soy sauce, fish sauce, chili paste, sugar, white pepper, and water or chicken stock in a small bowl. Set aside.

2. 2

   Heat lard or vegetable oil in a large wok or frying pan over high heat until smoking. Add minced garlic and stir-fry until fragrant.

3. 3

   Add Chinese sausage and stir-fry for 1-2 minutes until slightly crispy. Push to one side. Add prawns and fish cake, stir-fry until prawns are almost cooked. Add flat rice noodles and combine with the ingredients.

4. 4

   Pour the prepared sauce mixture over the noodles. Stir-fry vigorously to coat the noodles evenly. Add bean sprouts and Chinese chives. Continue to stir-fry for 1-2 minutes until vegetables are tender-crisp.

5. 5

   Make a well in the centre of the noodles. Crack eggs into the well and scramble quickly. Once semi-cooked, mix eggs into the noodles. Add shucked cockles and quickly toss to heat through. Do not overcook cockles.

6. 6

   Serve immediately while hot, garnished with extra chili if desired.