CHAR KWAY TEOW
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
- 2 tbsp light soy sauce
- 1/2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 1 tbsp Trident Sriracha Red Hot Chilli Sauce
- 2 tbsp grapeseed oil
- 3 garlic cloves, chopped
- 1 Chinese sausage, thinly sliced
- 100g fishcakes, thinly sliced
- 10 prawn tails, peeled and deveined
- 2 eggs, lightly whisked
- 350g fresh rice noodles
- 1/3 cup bean sprouts
- A handful of chives, cut into batons
Step 1 - Soak the fresh rice noodles in hot water for 2 minutes or until soft. Drain and set aside. Mix all ingredients for the stir fry sauce in a small bowl and set aside.
Step 2 - Place a wok or pan over high heat and add in the grapeseed oil. Add the garlic and cook for 20 seconds before adding in the Chinese sausage. Cook this for a further 30 - 60 seconds. Add the fishcakes and prawns to the pan and cook until the prawns are just cooked through.
Step 3 - Transfer all ingredients to a bowl and place the pan back on the heat. Add the whisked eggs and cook, breaking with your wooden spoon or spatula. Once cooked, add the cooked prawn mix back in along with the fresh rice noodles and stir fry sauce.
Step 4 - Cook and toss for a further 2 - 3 minutes. To finish, toss through the bean sprouts and chives. Serve immediately.
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