Char Koay Teow

Ingredients


• 450g fresh flat rice noodles
• 5 tbsp oil
• 1 tbsp garlic (chopped rough)
• 4 cups bean sprouts (rinsed & trimmed)
• 225g fresh medium shrimps (shelled & deveined)
• 4 eggs
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 3/4 garlic clives (cut into 2 inches lenghts)
  
  Chili Paste
• 8 dried chillies (sliced, soaked & drained)
• 1 tsp shrimp paste (crumbled)
  
  Sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tbsp water
• Prepare garlic oil:
  • In a small bowl, combine the ingredients for sauce and set aside
  • To make the Chili Paste: process or grind the chillies and shrimp paste, add a bit of water if necessary
  • Heat 3 tbsp of oil in wok over low heat
  • Fry the Chili Paste till well cooked and the oil separates
  • Set aside the paste and clean the wok
  • Heat 1 tbsp oil and fry 1/2 the chopped garlic till brown
  • Add 1/2 Chili Paste and shrimp, frying over high heat till shrimps are seared
  • Add 1/2 noodles and sauce
  • Toss over high heat for a few mins. before spreading noodles out over the wok
  • Make a well down in the centre, then crack 2 eggs into it
  • Stir to scramble the eggs, then combine the noodles
  • Add 1/2 the bean sprouts and chives
  • Season with salt and ground pepper
  • Stir-fry over high heat just long enough to wilt the vegetables but retain the crispness (1 min)
  • Divide into 2 serving plates
  • Clean wok with paper towel and repeat the remaining ingredients