Char Kway Teow - Flat Rice Noodle

Ingredients:

Part A
500g kway tiow (rinse briefly)
3 eggs, lightly beaten
3 cloves garlic, minced
2 handfuls beansprouts
1 bunch chye sim, optional

Part B
9-10 medium-sized prawns, shelled and deveined
400 gm fresh cockles in shell
squid, optional
2 pcs 2"x3" fish cake, sliced thinly
2 Chinese sausage, sliced

Part C
Mix in bowl and set aside:
2 T light soya sauce
2 T dark soya sauce
2 T fish sauce

2 T Thick, sweet soya sauce
1 ts Chili sambal paste,
3-4 T water, as needed
6-8 T oil, as needed

Method:
1. Heat 3 T oil (preferably lard oil, if not available, use canola or peanut oil).

2. Fry garlic until slightly browned and fragrant.

3. Turn heat to high and fry kway tiow. If kway tiow sticks to wok, add 1 T oil.

4. Add the sauce mixture in the bowl and continue to fry vigorously.

5. Clear a spot in the wok, add a bit of oil if needed, and stir fry the sambal paste until fragrant. Then mix and fry vigorously with the kway teow.

6. Add the fishcake.

See also: Alternative Method for Frying Kway Teow