Char Kway Teow

Ingredients:

1 lb kway teow (fresh flat rice noodles)
2 chinese sausages (lap cheong), sliced
4 oz chinese barbeque pork, sliced
8 oz small raw shrimp
8 oz raw squid
1/2 bunch of choy sam (or chinese cabbage), cut into 3-in long
1 cup beansprouts, tailed
2 T sweet soya sauce
1 T dark soya sauce
1 T light soya sauce
1 T oyster sauce
white pepper to taste
4 T canola oil
2 tsp garlic, chopped
2 eggs, beaten
fried shallots


Option:
200 g beef, sliced thinly - instead of using seafood.


Method:

1. Separate noodles. If left in the fridge prior to using, heat in the microwave for 2 min (high) heat to soften and this makes it easier to separate.

2. If using beef, marinade beef pieces in 1 T soy sauce and 1 tsp sesame oil.

3. Heat a large wok. Fry the beef pieces until they just turn pink, set aside. Fry the pork, shrimp, squid and lap cheong for 2-3 minutes until cooked. Set aside.

4. Stir-fry the vegetables until just cooked. Set aside.

5. Combine all the soya sauces.

6. In a hot wok, saute the garlic. Toss in the beaten eggs, and immediately mix around to break the eggs into smaller pieces. Throw in the noodles and the soya sauces and pepper. When the noodles soften a little, throw in the pre-cooked beef, seafood and vegetables and the beansprouts.

7. Garnish with fried shallots. Serve with sliced red chillies in soya sauce, or picked green chillies in soya sauce

Source: internet