Fried Rice Noodles Recipe

Fried Rice Noodles Recipe

(Char Koay Teow)

4 tablespoons lard or vegetable oil

1½ tablespoons crushed garlic

1 Chinese sausage, very thinly sliced

150 g fish cake, sliced thinly

1 small calamari, cleaned and head discarded, sliced into

  rings and tentacle clumps

150 g fresh medium shrimps, peeled

350 g fresh rice noodles (koay teow)

75 g bean sprouts

10 g Chinese chives, cut into 1-inch long

3 eggs

3 tablespoons thick dark sweet soy sauce

1 teaspoon light soy sauce

1 tablespoon fish sauce

1-2 tablespoons chili boh (ground dried chili paste) or chili sauce

3 tablespoons water

Method:

Heat lard or oil in a wok over high heat and fry garlic for 1 minute, until golden and fragrant.  Add Chinese sausage, fish cake, calamari and shrimps and stir-fry for 2 minutes.  Add bean spouts, rice noodles, soy sauces, fish sauce and chili boh and stir vigorously for 3 to 5 minutes until well mixed.  Lastly, add eggs and Chinese chives and stir-fry again for another 5 to 10 minutes.  Noodles should be moist and aromatic.  Taste and adjust seasoning if necessary and serve hot.

Note:  If you can get fresh shelled blood cockles, then add as many of them as you like half-way through the cooking.  They should be just barely cooked when the noodles are ready.  If you cannot get thick dark sweet soy sauce, substitute 2 tablespoons thick dark soy sauce or normal dark soy sauce, mixed with 1 tablespoon brown sugar.