Malaysian Char Kway Teow

Ingredients

• 250g dried wide noodles 20 mm
• 3 tbs vegetable oil
• 115g Chinese sausage
• 15g garlic, chopped
• 15g fresh ginger chopped
• 100g prawns, cleaned & deshelled
• 1 egg, lightly beaten
• 75g mung bean sprouts

Cooking Sauce

• 2 tbs dark soy sauce
• 2 tbs soy sauce
• 1 tbs fish sauce
• 1 tsp blachan (shrimp paste)
• 1 tbs oyster sauce
• 1/2 tsp white pepper powder
• 1 tbs roasted Sesame oil
• 1 tsp sugar
• 10g MA's Kitchen Chicken Seasoning Cube

Instructions

1. Prepare noodles as directed on the right. Once cooked, rinse them thoroughly under cold running water to stop the cooking process, then drain and set aside.
2. In a bowl, mix all cooking sauce ingredients and put aside.
3. Heat wok & add vegetable oil. Make sure to coat the entire wok with the oil by giving it a swirl. Add the sliced Chinese sausage and stir-fry for 20 seconds.
4. Add the garlic & ginger followed by the prawns, stir-fry for 1 minute.
5. Add the beaten egg and mix to break up the egg.
6. Add the remaining vegetable oil & add the cooked noodles gently. Pour in the sauce and mix well.
7. Add Mung Bean sprouts and stir through.
8. If the noodles look dry, sprinkle with 2 tbs of water while stir-frying.
9. Serve hot with chilli garlic paste on the side.