Char Kway Teow

Method

Heat a wok or large frying pan over high heat and add 2 tablespoons of oil. Stir-fry the garlic and Chinese sausage for 1-2 minutes until fragrant, then add the prawns and cook until they turn pink. Push ingredients to the side, crack the eggs into the wok and scramble lightly before combining with other ingredients. Add the kway teow noodles in clumps, breaking them apart gently whilst stirring constantly for 2-3 minutes until heated through. Pour in the soy sauces and remaining oil, tossing continuously to coat the noodles evenly and prevent sticking. Add the bean sprouts and spring onions, tossing for another minute until just wilted. Taste and adjust seasoning with salt and white pepper, then serve immediately whilst piping hot.