Fried Flat Noodles

Char kueh teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. People eat this noodles all day long from breakfast to supper. Hearty and filling, originally stir-fried in lard and it got a reputation for being unhealthy. But now most people used vegetable oil to make this a much healthier dish. The trick to this dish is to use high heat and cooked one serving at a time for maximum 'wok hey' (wok's breath)

INGREDIENTS

• 250 gm Kueh Teow (flat rice noodles)
• 150 gm prawns - shelled
• 100 grm of meat or cockles (I used char siew)
• a handful of beansprouts

Fried Flat Noodles

• 5 stalks chives or spring onions - cut into 2cm lengths
• 2 eggs
• 3 cloves of garlic - finely chopped
• 2 tsp of chili paste - optional
• 3 tbsp of light sauce sauce
• 2 tbsp of dark soy sauce
• Salt and pepper to taste

INTRUCTIONS

1. Heat up wok to high heat, add oil and garlic and fry till fragrant.
2. Add prawns, meat and ground chili and stir-fry for about 20 secs.
3. Add noodles, stir fry for a few second, add in soy sauce and dark soy sauce. Continue to fry until everything is well combined. Add in beansprouts.
4. Push mixture to edge of wok, add a little oil in centre. Add and fry the eggs and then mix everything together. Check seasoning.
5. Lastly add in chives or spring onions and give the noodles a few toss. Dish out and serve hot.

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