Char Kway Teow (Rice Noodles With Sweet Sauce Fish)

Recipe Ingredients

1 lb	454g / 16oz	Flat rice noodles
6 oz	170g	Prawns - peeled and deveined
1		Fish cake - sliced
3		Garlic
2 tablespoons	30ml	Soy sauce - light, up to 3
1 tablespoon	15ml	Dark sweet sauce
8 oz	227g	Stock or water
2		Spring onion
4 oz	113g	Bean sprouts
2		Eggs
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Chile sauce

Recipe Instructions

Slice the prawns into two and slice the fish cake. Crush the garlic and chop. Slice the spring onion. Loosen the rice noodles. Wash the bean sprout.

Heat the oil and fry the garlic until light brown. Add the fish cake, the prawns, and the eggs and continue to stir. Add the noodles and the chile sauce and toss for 5 minutes.

Add the stock and keep the flame high. Finally add the sauces, and just before you transfer to a serving plate add the bean sprouts and stir for 30 seconds.

Garnish with spring onion and serve hot.

Source:
Nancy Lam's Wok Wiz

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