Char Kway Teow

Step 1

Preparation: Warm up the noodles in the microwave for 1 minute then separate the noodles little by little using your hands. Set aside.In a medium bowl, combine all of the stir fry sauce ingredients. Set aside.

Step 2

Heat ½ tbsp oil in a large wok at low heat. Add the sausage, cook, for about 2 minutes or until the fat is released. Stir often so the sausage doesn't burn. Transfer the sausage to a plate and leave the grease in the wok.

Step 3

In the same wok, add 1 tbsp of oil. Heat over high heat until just smoking. Add prawns and cook for 50 seconds. Add garlic and stir for 10 seconds.

Step 4

Add bean sprouts, stir for 30 seconds. Add wide rice noodles. Gently toss for 25 seconds.

Step 5

Add stir fry sauce, toss, for 1 minute. Add fish cakes then mix for 10 seconds.

Step 6

Push the mixture to the side. Add 1 tbsp of oil and beaten eggs. Leave it undisturbed for about 10 seconds.

Step 7

Flip the noodles mixture over the eggs. Leave it undisturbed for 45 seconds.

Step 8

Carefully toss the noodles mixture for 10 seconds, then let it cook undisturbed for 15-20 seconds. Repeat this process until the noodles reach the desired charredness for about 2-4 minutes. Gently scrape up the burnt bits from the bottom of the pan to prevent burning.

Step 9

Add chives and Chinese sausage into the wok. Cook for 50 seconds.

Step 10

Remove from the heat. Serve and enjoy.