Malaysian Char Kway Teow (Fried Flat Rice Noodles

• Meat

  • 2 Chinese sausages

• Seafood

  • 10 Prawns, large

• Produce

  • 2 cups Bean sprouts
  • 6 Garlic cloves, large

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 tsp Chicken stock

• Condiments

  • 1/2 tbsp Caramel sauce, thick
  • 1 Sauce
  • 2 tbsp Soy sauce, light

• Pasta & Grains

  • 16 oz Rice noodles, fresh

• Baking & Spices

  • 1 cup Chinese chives
  • 2 tbsp Lard
  • 1 Salt and white pepper
  • 1 tsp Sugar

• Other

  • ½ - 1 tbs sambal (optional, for spicy version

Found on curiousnut.com

Description

Ingredients

• 2 tbs lard
• 6 large garlic cloves, finely diced
• 2 Chinese sausages, sliced
• 10-12 large prawns, peeled and deveined
• 2 cups bean sprouts
• 16 oz fresh rice noodles (flat type), separated and loosened
• 2 eggs
• 1 cup Chinese chives, cut into 2 length
• Salt and white pepper, to taste
• Sauce
• 2 tbs light soy sauce
• ½-1 tbs thick caramel sauce (depending on how light or dark you like)
• ½ - 1 tbs sambal (optional, for spicy version)
• 1 tsp sugar
• ½ tsp chicken stock granules (optional)

Directions

• In a small bowl, combine the ingredients for the sauce and mix well.
• Heat a wok over medium fire. Add the lard. Once the wok is almost smoking, fry the garlic. When the garlic turn a light brown, add the sausages and prawns. Turn the heat to high and fry.
• Once the prawns are almost pink, add the bean sprouts and noodles. Add the sauce, a pinch of salt and white pepper to taste. Fry for 1 minute. The noodles will have soften a little.
• Make a hole or push the noodles aside. Crack the eggs and stir to break the yolk. Add a pinch of salt onto the eggs. Cover the eggs with the noodles. Add the chives. Once the egg has almost set (takes about 10-15 seconds), stir to combine. Take a quick taste. Add more salt or soy sauce if necessary. Serve immediately.