Char Kway Teow

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Ingredients

400 grams fresh wide rice noodles
200 grams squid rings
300 grams medium prawns, shelled and deveined
200 grams white fish fillet, cut in cubes
3 tablespoons peanut oil (can also use vegetable oil)
2 eggs, beaten
150 grams Chinese sausage, thinly sliced
1 teaspoon grated ginger
3 cloves garlic, minced
1 medium onion, minced
2 fresh bird’s eye chilies
2 cups bean sprouts
4 tablespoons soy sauce
1 tablespoon sweet soy sauce

Method

* In a large bowl, cover noodles with boiling water. Let stand for about 2 minutes Separate noodles with fork and then drain well.

* In a wok, heat 1 tablespoon of oil over medium high heat. Stir-fry onion, garlic, ginger and chilies until soft and aromatic. Add prawns, fish and squid; stir-fry until seafoods are cooked, about 2-3 minutes. Set aside.

* In the same wok, heat the remaining oil and stir-fry the sausages until crisp. Remove sausages from the wok and set aside, leaving the oil for the next step. Increase heat to high and stir-fry the eggs and sprouts until eggs are just cooked. Return seafoods, sausages, sauces and noodles to wok and stir-fry until well incorporated and very hot. Transfer on to a serving dish and enjoy!

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