Char Kway Teow (Malaysian Fried Rice Noodles)

Serves 2-4

Ingredients
1 lb (1/2 kg) kway teow (fresh rice noodles)
2 oz (63 g) barbecued pork
4 oz (125 g) small raw prawns
4 oz (125 g) small squid, optional
1 lap cheong (Chinese sausage)
1/2 cup fresh bean sprouts
2 tablespoons lard or oil
1 cloves garlic, finely chopped
2 small onions, sliced
2 fresh red chilies, seeded and chopped
1 tablespoons dark soy sauce
1 tablespoons light soy sauce
1/2 tablespoon oyster sauce
2 eggs, beaten
2 green onions, chopped
Pepper and salt to taste

Cooking Method

1. Cut kway teow into strips about a pencil's width. Cut the barbequed pork into thin slices. Shell and de-vein prawns. Clean squid thoroughly and slice thinly. Boil the lap cheong and cut into very thin diagonal slices. Pinch the straggly tails off the bean sprouts.
2. Heat 2 tablespoons of oil in a wok and stir fry the garlic, chilies and onions over medium heat.
3. Add barbecued pork, prawns, squid and lap cheong and stir fry for 2-3 minutes or until all the seafood is cooked.
4. Add bean sprouts and toss once or twice, then remove mixture from the wok.
5. Heat remaining lard or oil, and when very hot add the kway teow and stir fry until it is heated thoroughly. Add all the seasonings and toss well to mix. Pour in the beaten egg and stir fry until it is set.
6. Return fried mixture to wok, toss to mix well and serve hot, garnished with green onions.

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