Char Kway Teow

Char kway teow, is a popular noodle dish in Indonesia, Malaysia and Singapore. It is made from flat rice noodles and stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, tamarind juice, whole prawns, deshelled cockles, bean sprouts and liberally chopped up Chinese chives

Ingredients: 

• Oil -- 1/4 cup
• Garlic, minced -- 2-3 cloves
• Sambal (chili paste) -- 1-2 tablespoons
• Shrimp -- 1/2 pound
• Fresh rice noodles -- 1 pound
• Soy sauce -- 1/4 cup
• Brown sugar -- 1 tablespoon
• Eggs, beaten -- 2
•  Bean sprouts 
• Scallions, chopped -- 3-4 each

Method:

1. Heat the oil in a wok or heavy-bottomed pot over high flame. Add the garlic and sambal  and stir fry for about 30 seconds. Add the shrimp and stir fry until shrimp is almost cooked through.
2. Reduce heat to medium and stir in the rice noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking. Then stir in the soy sauce and brown sugar and stir in to season the noodles.
3. Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.
4. Add the sprouts and scallions and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning and serve.