Char Kway Teow (Malaysian Fried Flat Noodles)

Ingredients

• Fresh flat rice noodles (kway teow) 800 g
• Prawns, peeled and deveined 300 g
• Eggs, large 4
• Mung bean sprouts 200 g
• Garlic chives, cut into 4 cm lengths 80 g
• Garlic, chopped 6 cloves (24 g)
• Vegetable oil or lard 6 tbsp (80 g)
• Chili paste (blended soaked dried chilies) 2 tbsp (30 g)
• Light soy sauce 3 tbsp (48 g)
• Dark soy sauce 2 tbsp (36 g)
• Sugar 1 tsp (4 g)
• Salt and white pepper to taste

Instructions

1. 1

   Separate the noodle strands by hand; mix the light and dark soy sauces with the sugar in a small bowl.

2. 2

   Cook in 2 batches: heat 3 tbsp of the oil in a wok over high heat until smoking, add half the garlic and chili paste and stir for 20 seconds.

3. 3

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

4. 4

   Add half the noodles and half the sauce and toss for 2 minutes until the noodles are evenly colored and lightly charred.

5. 5

   Push the noodles aside, crack in 2 eggs, scramble them briefly and fold them through the noodles.

6. 6

   Add half the bean sprouts and chives, season with salt and pepper and toss for 1 minute until just wilted.

7. 7

   Serve at once and repeat with the second batch.