Char Kueh Tiaw (Fried Rice Noodles)

I always seem to resort to hawker style cooking for a midweek dinner. Quick and easy, served a la carte. Flat rice noodles are my favourite and Char Kueh Tiaw is available at any hawker places in Singapore or Malaysia. In Penang, clams are used as the main ingredient. The trick to getting it right is just cooking individual serves at a time. If you try to cook it all at once, you will end up with gluggy rice noodles. If you like it spicy, just add chilies or sambal belacan on the side.

Char Kueh Tiaw Recipe:
(serves 2)

500g fresh flat rice noodles, seperated
2 eggs, lightly whipped
6 king prawns, shelled and deveined
2 lap cheong (chinese sausage) slice on an angle
fish cake sliced (optional)
1 chicken thigh fillet, cut into bite size pieces
handful spring onions
2 handfuls of bean sprouts
3 cloves garlic, chopped
2-3 tbsp oil
salt and pepper to taste

Sauce (mix ingredients below together in a bowl)
2 tbsp dark soy
2 tbsp light soy
1 tbsp XO sauce (optional)
1 tbsp Guilin chili sauce (optional, only if you want it spicy)
2 tbsp water

Fried shallot for garnish

Heat up 1 1/2 tbsp of oil in a wok. Fry half the garlic, then add half the chicken, fish cake and 3 prawns. Stir until prawn starts to turn pink and chicken is cooked. Add half the noodles and stir in half the sauce quickly. Then add half the spring onion and one handful of bean shoots. Pour half the egg in a circular motion. Let egg set for a bit before stirring to combine. Add salt and pepper to taste. Serve on a plate and garnish with fried shallots.
Repeat the whole process with the rest of the ingredients.