Char kway teow rice noodles

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 500 g fresh wide rice noodles
• 2 tbsp lard or vegetable oil, plus 2 tbsp vegetable oil
• 10 small peeled shrimp and 2 minced garlic cloves
• 1 Chinese lap cheong sausage, thinly sliced
• 1 piece fried fish cake, about 5 cm long, sliced
• 20 Chinese garlic chive stems, cut into lengths
• 2 1/2 cups mung bean sprouts
• 2 beaten eggs
• 5 tsp dark soy and 4 tsp light soy sauce
• 2 tsp oyster sauce and 4 tsp kecap manis

Step-by-step method

1. Mix the four sauces. Warm noodles according to the packet until pliable and gently separate them.
2. Heat 1 tbsp oil in a wide pan; cook shrimp until opaque and remove.
3. Fry sausage and fish cake for about 1 minute and remove. Add the remaining tablespoon of oil and make an omelette, breaking it into pieces in the pan.
4. Remove egg and fry sprouts for 1 minute; set aside with the other ingredients.
5. Melt lard in the hot pan, add garlic and immediately follow with noodles; fold gently.
6. Return reserved ingredients, add chives and sauces and toss with brief pauses so the noodles colour.
7. Serve once everything is hot and the sauce evenly distributed.