Char Kway Teow - Fried Rice Noodles
6 tbsp water
1 tsp salt
4 tbsp avocado oil
2 tsp pounded garlic
2 cups mung beans
Trident 300g flat rice noodles
2 tbsp dark soy sauce
4 eggs – lightly beaten
100g Chinese chives
1-2 tbsp sweet, thick, black sauce
285g chilli – soaked in warm water for 30 minutes
Drain & reserve water.
Add chillies to processor and blitz adding reserved water to create a pourable chilli sauce.
1 tbsp avocado oil
1 tbsp chopped garlic
¾ tsp shrimp paste
Heat small saucepan – add avocado oil, then garlic & shrimp paste until golden.
To the liquid chilli add:
1 ½ tbsp. salt
1 tbsp sugar
1 tsp white pepper
Bring to the boil for a further 5 minutes
Cool & use as required. Store in fridge for 7 days.
Heat wok until hot. Place oil and fry garlic till light brown.
Add sprouts & noodles sprinkle over salt/water mix and dark soy sauce, stirfry 1 minutes set aside.
Return wok and add 2 tbsp avocado oil.
Add egg mix & scramble, when almost cooked through return noodles. Add *Chilli sauce and sausage, prawns, chives and sweet thick black sauce (kecap mani)
Toss together, serve.