Char Kway Teow

Ingredients

• 180 g Prawn
• 2 pcs Egg
• 1 pcs Chinese Sausage
• 120 g Bean Sprouts
• 80 g Garlic Chives
• 3 pcs Garlic
• 1.5 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 2 tsp Sambal Oelek
• 0.5 tsp White Pepper
• 2 tbsp Neutral Oil
• 1 pcs Lime
• 400 g Flat Rice Noodles

Method

1. Separate {flat_rice_noodles} gently so they do not break, pat {prawn} dry so they sear instead of steam, crack {egg}, thinly slice {chinese_sausage}, trim {bean_sprouts}, cut {garlic_chives} into short lengths, and mince {garlic}.
2. Stir together {light_soy_sauce}, {dark_soy_sauce}, {oyster_sauce}, {sambal_oelek}, and {white_pepper} until smooth so the wok cooking stays fast and even.
3. Heat a carbon-steel wok over very high heat until smoking, add {neutral_oil}, then sear {prawn} and {chinese_sausage} in a single layer with a pinch of salt for a brief hard cook until the {prawn} just turns opaque and the {chinese_sausage} shines with rendered fat. Remove to keep them bouncy and prevent overcooking.
4. Keep the wok over maximum heat, add {garlic} and stir until fragrant, then add {flat_rice_noodles} and a small pinch of salt. Splash {dark_soy_sauce} against the hot wok wall to caramelize for wok hei, toss in the mixed sauce, and stir-fry until the noodles soften, gloss over, and smell smoky.
5. Push the {flat_rice_noodles} aside, add {egg} to the bare metal and scramble until softly set, then return {prawn} and {chinese_sausage}. Fold in {bean_sprouts} and {garlic_chives} with another small pinch of salt, tossing just until the sprouts brighten and the chives wilt while staying crisp. Squeeze over {lime} off the heat to lift the richness.