Char Kway Teow (Malaysia)
Serves 4
Ingredients
Method
500 g. Flat Rice Noodles
200 g. Prawns, Shelled and Deveined
200 g. Cockles
2 Garlic Cloves, Minced
2 Eggs
100 g. Bean Sprouts
50 g. Chinese Chives, Cut into Pieces
60 ml. Dark Soy Sauce
30 ml. Light Soy Sauce
10 g. Chili Paste
30 ml. Vegetable Oil
Heat the oil in a wok over high heat. Add the garlic and chili paste and stir-fry until aromatic.
Add the prawns and cockles to the wok and stir-fry until they are cooked.
Push the prawns and cockles to one side of the wok. Crack the eggs into the other side and scramble them.
Add the noodles, bean sprouts, and Chinese chives to the wok. Pour in the dark and light soy sauces.
Stir-fry everything together until the noodles are evenly coated with the sauce and the bean sprouts and chives are cooked. Serve hot.