Fried Rice Noodles Recipe

(Char Koay Teow)

Ingredients : Serves 6-8

1 kg

125 g

250 g

250 g

2

1 cup

4 tablespoons

2 cloves

4

4

2 tablespoons

2 tablespoons

1 tablespoon

3

4

Fresh rice noodles (koay teow)

Barbecued pork

Small raw shrimps

Small squid, optional

Chinese sausage (lap cheong)

Fresh bean sprouts

Lard or oil

Garlic, finely chopped

Small onions, sliced

Fresh red chilies, seeded and chopped

Dark soy sauce

Light soy sauce

Oyster sauce

Eggs, beaten

Scallions, chopped (spring onions)

Pepper and salt to taste

• Cut the rice noodles in strips about 3/4 cm wide.

• Cut barbecued pork into thin slices.

• Shell and de-vein shrimps.

• Clean squid thoroughly and slice thinly.

• Steam the Chinese sausage and cut into very thin diagonal slices.

• Pinch straggly tails off bean sprouts.

• Heat 2 tablespoons of the lard or oil in a wok and fry the garlic, onions and chilies over medium heat, stirring, until they are soft.

• Add pork, shrimps, squid and sausage and fry for 2-3 minutes or until all the seafood is cooked.

• Add bean sprouts and toss once or twice, then remove mixture from the wok.

• Heat remaining lard or oil, and when very hot add the rice noodles and stir fry until it is heated through.

• Add all the seasonings and toss well to mix.

• Pour in the beaten egg and stir constantly until it is set.

• Return fried mixture to wok, toss to mix well and serve hot, garnished with scallions (spring onions).

Note : Fresh rice noodles are sold at Chinese grocery stores as 'hor fun".