Char Kway Teow

炒粿條 · Chǎo guǒ tiáo

Ingredients12

• fresh flat rice noodles400 g
• prawns150 g
• Chinese lap cheong sausage1
• eggs2
• bean sprouts100 g
• garlic chives50 g
• garlic2 cloves
• light soy sauce1 tbsp
• dark soy sauce1 tbsp
• oyster sauce1 tbsp
• chili paste1 tbsp
• lard or neutral oil2 tbsp

Method

1. Slice the lap cheong thinly, mince the garlic, and cut the chives into short lengths.
2. Heat a wok until very hot, add the lard or oil, and fry the garlic and chili paste until fragrant.
3. Add the prawns and lap cheong and stir-fry until the prawns turn pink.
4. Add the noodles with the light soy, dark soy, and oyster sauce, tossing over high heat until evenly coated and slightly charred.
5. Push the noodles aside, crack in the eggs, scramble briefly, then mix through the noodles.
6. Add the bean sprouts and chives, toss for about 30 seconds, and serve immediately.