How to make Char kway teow

Ingredients

• 400 g fresh flat rice noodles, gently separated
• 150 g raw prawns, peeled
• 1 Chinese sausage (lap cheong), thinly sliced (optional)
• 2 cloves garlic, chopped, and 1 tablespoon chilli paste
• 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce and 1 teaspoon oyster sauce
• 2 eggs
• 100 g bean sprouts and a handful of Chinese chives, cut into 4 cm lengths
• 3 tablespoons oil

Method

1. Mix the three sauces in a cup. Heat a wok until very hot and add the oil.
2. Fry the garlic and chilli paste for 30 seconds, then add the prawns and sausage and stir-fry for 2 minutes, until the prawns are pink and cooked through.
3. Add the noodles and the sauce and toss over high heat for 2 minutes, until the noodles are coated and slightly charred.
4. Push the noodles aside, crack the eggs into the wok, scramble them until fully set, then mix them in.
5. Add the bean sprouts and chives and toss for 1 minute more, until the sprouts are hot. Traditional versions add raw blood cockles at the end; if you add shellfish, cook it until steaming hot, especially for older people, pregnant women, young children or anyone with a weak immune system.