Char Kway Teow (Stir-Fried Rice Noodles)

Ingredients

• 1 lb Flat rice noodles (kway teow)
• 1/2 lb Chicken breast, sliced
• 2 large Eggs
• 1 cup Bean sprouts
• 1/2 cup Chinese chives, cut into 1-inch pieces
• 2 tablespoons Sweet soy sauce (kecap manis)
• 2 tablespoons Soy sauce
• 1 teaspoon Chili paste (sambal oelek)
• 2 tablespoons Vegetable oil
• 1 clove Garlic, minced

Instructions

1. 1Place a 12-inch wok or large skillet over high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 1 clove of minced garlic to the hot oil and stir-fry until you can smell its fragrance, about 30 seconds.
3. 3Add the 1/2 pound of sliced chicken breast to the wok. Stir-fry until the chicken is no longer pink and is cooked through, about 3-5 minutes. The internal temperature should reach 165°F (74°C).
4. 4Push the cooked chicken to one side of the wok. Crack the 2 large eggs into the empty side and scramble them until they are fully cooked, about 1-2 minutes.
5. 5Add the 1 pound of flat rice noodles to the wok. Pour in the 2 tablespoons of sweet soy sauce, 2 tablespoons of soy sauce, and 1 teaspoon of chili paste.
6. 6Add the 1 cup of bean sprouts and the 1/2 cup of Chinese chives. Stir-fry everything together for 2-3 minutes, ensuring the noodles are coated in the sauce and all ingredients are heated through.
7. 7Serve the Char Kway Teow hot immediately.

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