Char kway teow/fried flat rice noodle

Name: Char kway teow/fried flat rice noodle
Prep time: 19 min
Cook time: 25 min
Total time: 44 min
Yield: 4
Cuisine: En
Ingredients: 500 g Kway Teow/Flat Rice Noodle, loosen; 150 200 g Bean Sprouts; 4 - 5 Cloves Garlic, chopped; 15 g Preserved Radish, chopped; 15 g Chives, cut into 1-inch length; 250 g Prawns, peeled; 1 Lap Cheong/Chinese Sausage, casing removed and sliced; 400 g Cockles/Blood Clams; 4 Eggs; 4 5 tablespoons Peanut Oil/Lard; Ground White pepper; Chili paste/Sriracha Chili Sauce to taste; -; Sauce; 2 tablespoons Oyster Sauce; 3 tablespoons Dark Caramel Sauce or 4 tablespoons Dark Soy Sauce; 2 tablespoons Soy Sauce

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Main Dish

Very Easy

44 min

Preparation

Preparation19 min

Cook time25 min

If using frozen Blood clams, defrost and wash. Pour in some boiling water onto the clams for about 40 seconds and drain. Then shell the clams and set aside.
Heat a large wok over high heat. Add 1 ½ tablespoon of oil and toss in the preserved radish and garlic. Give it a quick stir and mix in prawns and Chinese sausage.
Stir and mix in the noodles. Then add in 2 tablespoons sauce, chili paste and give it another quick stir.
Push the noodles aside and add in another ½ tablespoon of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back.
Then toss in the bean sprouts and adjust the seasoning with extra sauce if necessary.
Stir until well combine and add in the clams, chives and a few dashes of white pepper and cook until well combine.
Serve immediately.

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