Char Kway Teow (Fried Flat Rice Noodles)

Ingredients

• about 450 g Fresh Flat Rice Noodles
• about 225 g Shrimp
• 4 links Chinese Sausage (Lap Cheong)
• 2 large Eggs
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives
• 3 cloves Garlic
• 3 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 1 tbsp Chili Paste (Sambal)
• 3 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Slice the 4 links of Chinese sausage thinly. Peel and devein the about 225 g of shrimp. Chop the 1/2 cup of Chinese chives into 2.54 cm pieces. Finely mince the 3 cloves of garlic.
2. 2Heat a large wok or heavy-bottomed skillet over high heat until it begins to smoke, about 3 minutes. Add the 3 tbsp of vegetable oil and heat until shimmering, about 30 seconds.
3. 3Add the minced 3 cloves of garlic to the hot oil and stir-fry for 15-30 seconds until fragrant, being careful not to burn it.
4. 4Add the sliced 4 links of Chinese sausage and the prepared about 225 g of shrimp to the wok. Stir-fry for 2-3 minutes, until the shrimp turns pink and opaque and the sausage is lightly browned.
5. 5Push the shrimp and sausage to one side of the wok. Crack the 2 large eggs into the empty side of the wok and immediately scramble them with your spatula until just cooked through, about 1 minute.
6. 6Add the about 450 g of fresh flat rice noodles to the wok. Pour in the 3 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 2 tbsp of oyster sauce, and 1 tbsp of chili paste. Stir-fry everything together for 3-4 minutes, tossing constantly, until the noodles are heated through and evenly coated in the sauces.
7. 7Add the 2 cups of bean sprouts and the chopped 1/2 cup of Chinese chives to the wok. Stir-fry for another 1 minute, just until the bean sprouts are slightly softened but still crisp. Serve the Char Kway Teow hot immediately.

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