Char Kway Teow

Ingredients

• 200 g Prawn
• 80 g Lap Cheong
• 2 pcs Egg
• 120 g Bean Sprouts
• 80 g Garlic Chives
• 3 pcs Garlic
• 2 pcs Red Chili
• 1 tsp Belacan
• 2 tsp Dark Soy Sauce
• 1 tbsp Sweet Soy Sauce
• 1 tbsp Light Soy Sauce
• 0.5 tsp White Pepper
• 1 pcs Lime
• 2 tbsp Crispy Fried Shallots
• 3 tbsp Peanut Oil
• 1 tsp Kosher Salt
• 400 g Flat Rice Noodles
• 2 pcs Shallot

Method

1. Separate and loosen {flat_rice_noodles} with clean hands so they fry evenly without breaking. Pat {prawn} dry so they sear instead of steam. Slice {lap_cheong} thinly, lightly beat {egg}, and cut {garlic_chives} into short lengths. Mince {garlic}, slice {shallot}, and chop {red_chili}.
2. Heat a wok over medium heat and add {peanut_oil}. Fry {shallot}, {garlic}, {red_chili}, and {belacan} with a pinch of {kosher_salt} for several minutes, stirring often, until the paste smells deep and savory, darkens slightly, and the oil begins to separate. Stir in {dark_soy_sauce}, {sweet_soy_sauce}, {light_soy_sauce}, and {white_pepper} just until glossy.
3. Increase to high heat in the wok. Add {lap_cheong} and stir-fry until the fat renders and the edges turn lightly caramelized. Add {prawn} with a small pinch of {kosher_salt} and toss quickly until just opaque and lightly curled.
4. Push the fillings to one side of the wok over high heat. Add {egg} to the open side and scramble briefly until softly set, then add {flat_rice_noodles}. Toss and fold constantly so the noodles absorb the sambal and sauce, then let them sit briefly between tosses to pick up light char without tearing.
5. Add {bean_sprouts} and {garlic_chives} over high heat with another pinch of {kosher_salt}. Toss for a short minute until the {bean_sprouts} are hot but still crisp and the {garlic_chives} just wilt. Taste and adjust with a little more {light_soy_sauce} if needed for balance.
6. Transfer the hot noodles to plates immediately. Finish with a squeeze of {lime} and scatter over {crispy_fried_shallots} for crunch before serving.