Andy Cooks | Char Kway Teow for @AuntieLiz @andy_cooks | Uploaded September 2024 | Updated October 2024, 7 hours ago.
Char Kway Teow

Ingredients:
- 3 spring onions, finely sliced
- 8 garlic chives, cut into 3cm (1.2 in) strips
- 200g (7 oz) fish cake, thinly sliced
- 2 Chinese sausages, thinly sliced on an angle
- 2 tbsp pork lard
- 10 small prawns, peeled and deveined
- 2 eggs
- 800g (28 oz) fresh wide rice noodles
- 2 tbsp each of sweet soy sauce, oyster sauce, and light soy sauce
- 1 tbsp chilli paste or sambal
- handful of bean sprouts

Method:
1. Once all your ingredients are prepped, place a wok over high heat.
2. Heat the pork lard in the wok, then add the Chinese sausage and cook for 1 minute.
3. Add the white parts of the spring onions, fish cake, and prawns. Cook for 1 minute.
4. Add the rice noodles, toss well, and cook for 1 minute.
5. Push the ingredients to one side of the wok and crack in the eggs. Quickly scramble them as they cook.
6. Add the garlic chives and cook for 1 minute before pouring the sweet soy sauce, oyster sauce, and light soy sauce around the edges of the wok.
7. Toss everything together and cook for 1 minute before adding the bean sprouts and chilli paste.
8. Finally, add the green parts of the spring onions, give it one last toss, and you're ready to serve.