Char Kway Teow

Chilli Paste:
1-3 tsp Sriracha Hot Chilli Sauce (add more if you like)
3 tbsp Shallots (peeled, sliced and grind)
1 tsp Canola Oil
A dash of salt

Sauce (Mix and blend well):
5 tbsp Kikkoman Light Soy Sauce
1.5 tbsp Lee Kum Kee P Dark Soy Sauce
1 tbsp Sugar
0.5 tsp Fish Sauce
0.5 tsp Salt
2 dashes Black Pepper

Other Ingredients:
12 Shrimps (shelled) (submerge in ice water plus 2 tablespoons sugar fro 30 minutes)
450 grams Flat Rice Noodles (Chow-Fun) (completely loosen and no clumps)
1 cup Bean Sprouts (rinse with cold water and drained)
100 grams Chinese Chives (remove the roots and cut into 2-inch lengths)
3 gloves Garlic (chopped finely)
2 Extra Large Eggs
2 tbsp Canola Oil

Heat up a wok with 1 teaspoon canola oil and stir fry the chili paste until aromatic. Dish out and set aside.

Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil into the wok and add half the portion of chopped garlic into the wok and do a quick stir.

Transfer 6 shrimps out of water and make a few quick stirs until the shrimps starts to change color.

Add half the bean sprouts into the wok. Immediately followed by 225 grams or half portion of the flat noodles.

Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.

Add about 1/2 tablespoon of chilli paste (if you like spicy, add more) into the wok.

Continue to stir fry and make sure the egg is cooked thorough. Add chives, do a couple of quick stirs, dish out and serve immediately.

Repeat the same and make another serving of Char Kway Teow using the remaining ingredients.


Serving Size: 2