how to cook Char Kuey Teow

Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.

Ingredients

 250g chicken thigh fillets, thinly sliced
 1 tablespoon oyster sauce
 1 tablespoon cornflour
 60ml (1/4 cup) peanut oil
 1 fresh red birdseye chilli, finely chopped
 2 garlic cloves, thinly sliced
 1 teaspoon shrimp paste
 10 (about 250g) green tiger prawns, peeled, deveined
 1 x 1kg pkt fresh flat rice noodles
 65g (1 cup) bean sprouts
 4 green shallots, ends trimmed, cut into 3cm lengths
 125ml (1/2 cup) soy sauce
 60ml (1/4 cup) oyster sauce, extra salt

Instructions

1. Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.
2. Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.