Penang Char Kway Teow

Ingredients

• •Flat rice noodles
• •Shrimp
• •Chinese sausage
• •Egg
• •Bean sprouts
• •Garlic chives
• •Dark soy sauce
• •Light soy sauce
• •Chili paste
• •Garlic
• •Cooking oil

Steps

1. 1Heat a well seasoned wok over very high heat until it just begins to smoke, then add a generous splash of oil.
2. 2Add minced garlic and sliced Chinese sausage and stir fry for about one minute, until fragrant and the sausage edges start to crisp.
3. 3Add the shrimp and stir fry for about two minutes, until they turn pink and just cooked through.
4. 4Push everything to one side of the wok, crack in an egg, and scramble it briefly before folding it into the other ingredients.
5. 5Add the flat rice noodles along with dark soy sauce, light soy sauce, and a spoonful of chili paste, tossing constantly over high heat for about two minutes so the noodles pick up color and a faint smoky aroma from the hot wok.
6. 6Add bean sprouts and cut lengths of garlic chives, and toss for another minute, just until the sprouts soften slightly but still stay crunchy.
7. 7Taste and adjust the seasoning with a little more soy sauce if needed, keeping the heat high throughout so nothing steams or turns soggy.
8. 8Transfer immediately to a plate and serve right away while the noodles are still hot and glossy.