Char Kway Teow (Stir-Fried Flat Noodles)

• 1 lb fresh flat rice noodles (kway teow)
• 2 tbsp dark soy sauce
• 6 large prawns/shrimp, peeled
• 1 Chinese sausage (lap cheong), sliced
• 1 cup bean sprouts
• 1 large egg
• 2 tbsp lard or oil

Instructions

1. 1

   Heat the lard (or oil) in a wok over high heat until smoking suitable for stir-frying (wok hei).

2. 2

   Add minced garlic and sliced Chinese sausage. Stir-fry for 30 seconds until the fat renders slightly.

3. 3

   Add the prawns and stir-fry for 1 minute until they start to turn pink.

4. 4

   Add the flat rice noodles and bean sprouts. Stir quickly to mix.

5. 5

   Pour in the sauce mixture (light soy, dark soy, sweet soy sauce, fish sauce). Toss noodles until evenly coated and dark.

6. 6

   Push contents to one side of the wok. Crack the egg into the empty space and scramble briefly. Then mix it into the noodles.

7. 7

   Add chives and clams/cockles (if using). Stir-fry for another 30 seconds until heated through. Serve immediately.