Char Kway Teow

Ingredients

• 400g fresh flat rice noodles (kway teow)
• 200g large prawns, peeled and deveined
• 100g Chinese lap cheong sausage, sliced diagonally
• 2 eggs
• 150g fresh bean sprouts
• 3 cloves garlic, minced
• 2 shallots, sliced thin
• 2 stalks Chinese chives, cut into 2-inch pieces
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 3 tbsp vegetable oil
• 1 tbsp pork lard (optional, for authentic flavor)
• 2 red chilies, sliced (optional)
• Lime wedges for serving

Instructions

1. Gently separate the rice noodles if stuck together and set aside at room temperature.
2. Heat a wok or large skillet over highest heat until smoking. Add 1 tablespoon oil and swirl to coat.
3. Add Chinese sausage slices and stir-fry for 1 minute until slightly crispy. Push to one side of wok.
4. Add prawns to empty side of wok and cook for 1-2 minutes until pink and cooked through. Push to join sausage.
5. Create space in center of wok, add remaining oil and crack eggs into center. Let set for 30 seconds, then scramble.
6. Add garlic and shallots to wok, stir-fry for 30 seconds until fragrant.
7. Add rice noodles to wok, tossing gently to combine with other ingredients. Cook for 2 minutes.
8. Add dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Toss vigorously to coat noodles evenly.
9. Add bean sprouts and Chinese chives, stir-fry for 1-2 minutes until vegetables are just wilted but still crisp.
10. Add pork lard if using and chilies, toss once more to combine.
11. Transfer immediately to serving plates and garnish with lime wedges. Serve hot.