Char Kway Teow

(fried rice noodles)

Ingredients

1 kg rice noodles (kway teow)

125 g barbecued pork

250 g small prawns

250 g small squid, optional

2 Chinese sausages (lap cheong)

1 cup bean sprouts

4 tablespoons cooking oil

2 cloves garlic, finely chopped

4 small onions, sliced

4 red chillies, seeded and chopped

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

1 tablespoon oyster sauce

3 eggs, beaten

4 spring onions, chopped

pepper and salt to taste

Method

1. Cut the kway teow into strips around the width of a pencil

2. Cut the barbecued pork into thin slices

4. Clean the squid thoroughly and slice it thinly

5. Steam the lap cheong and cut it diagonally into very thin slices

6. Pinch the straggly tails of the bean sprouts off

7. Fry the garlic, onions and chillies over medium heat until soft

8. Add pork, prawns, squid and lap cheong and fry for 2-3 minutes

9. Add bean sprouts and toss once or twice

10. Remove mixture from wok

11. Heat rest of oil and when very hot, add kway teow and stir fry until heated through

12. Add all seasonings and toss well to mix

13. Pour in beaten egg and stir constantly until it is set

14. Return fired mixture to wok, mix well and serve hot

15. Garnish with spring onions.