Penang Char Kway Teow

Ingredients
Serves one barely full
A handful kway teow (I use ipoh kuay teow. They are thinning than normal kuay teow. Something like Fettucine vs Linguine)
1 big handful bean sprouts
small bunch chinese chives or scallions, cut into an inch length
1 Egg
3-4 prawns, peeled
¼ Chinese sausage, thinly sliced at an angle
1 teaspoon dried fine chili flakes per plate
2 tablespoon oil for frying
2 tablespoon light soy sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 tablespoon minced garlic
Pinch white pepper
Some water

Firstly, get all your mis en place prep. Make the sauce. 2:1 proportion of soy sauce: fish sauce with sugar and pepper.

Heat up the wok. Add oil. When oil is smoking hot, add some garlic, chili, sausage and prawns. Fry for about half a minute before the garlic burns.

The add the noodles (grab a handful). Add two tablespoon of sauce. Stir fry half a minute. Push noodles aside and break an egg in the space created. When the egg is half cooked, move the noodles onto it. From this point on, you turn the noodles rather than stir less vigorously as you do not want to break up the egg too much.

Add a big handful of bean sprouts. Add some chives. Splash some water. Half a minute more of stir-frying and its done. Plate, grab your chopsticks and dig in.


source:  foodmanna