Char Kuey Teow

Ingredients

1 tablespoon Garlic (Minced)

2 Chinese Sausage (Sliced)

Prawns (peeled, deveined, soak into sugar water for about 30mins)

1 handful of bean sprouts

500g of Kuey Teow noodles

Cockles (pour in boiled hot water into it for 2 mins, rinse it, and extract the cockles)

3 eggs

Seasoning for noodle (B)

1 tablespoon of dark soy sauce

5 tablespoon of light soy sauce

1 tablespoon of suger

Few dashes of whitepepper

¼ teaspoon of salt

Chili Paste (A)

1 handful of dried chilies (sock in hot water, remove the seed)

6 fresh red chilies

9 shallots

Oil

Salt

1.       Use food processor to grind chili paste (A)

2.       Heat wok with 2 tablespoon of oil; stir-fry the chili paste until fragrant. Dish out and set aside.

3.        Clean wok, heat it with high flame until it is starting to smoke, add 2 tablespoon of cooking oil.

4.       Add minced garlic and do a quick stir, add in Chinese sausage and prawns, stir fry till prawns turn white.

5.       Add in bean sprouts, follow by kuey teow noodle, add in the seasoning for noodle (B), stir to blend well.

6.       Push the noodle to one side, add in 2 table spoons of cooking oil, crack the eggs, use the spatula to break the egg yolk and stir to blend with egg white.

7.       Flip the noodle the cover the egg, and wait for 20 seconds.

8.       Add in 1 tablespoon of chili paste and cooked cockles, continue to stir fry until the egg is cooked.

9.       Dish out and serve.