Bagan Nutty Char Kwe Tiau

By: Elsya Ang

200g of fresh wide flat rice noodle. If using dried, boil for 8 minutes
3-5 Tbsp ABC soy sauce (or can adjust by mixing with other soy sauce if prefer less sweet soy sauce)
2 fried puff tofu (diced): This adds a subtle hint of peanut flavor to the Kway Teow, without the use of actual peanuts, making it suitable for those with peanut allergies
150g fresh prawn (can use unpeeled prawn and it will make the dish having more umami or sweeter)
2 Eggs
80g Choy Sum or Bok Choy (separate leaves and stems)
3 Cloves of Garlic (finely chopped)
4 Tbsp pork lard or can substitute to any oil or fat
(Optional) 1-3 Red Chili (finely chopped)
(Optional) 80g beansprouts
(Optional) Lime juice
(Optional) Banana leaf

In a pan or wok, heat 4 Tbsp of fat/oil.
Stir-fry chopped garlic, chili, and prawn in the pan for 3 minutes
Add diced puff tofu, choy sum stem, and eggs to the pan for 1 minute. Wait for 20 seconds before mixing the egg with everything
Add the flat rice noodles and soy sauce, cooking for 2 minutes. Adjust the salt and sugar to taste at this stage. Water may be added if necessary
Add beansprouts and choy sum leaves for 1 minute
Remove the dish from heat and transfer it onto a banana leaf placed on a plate. Add lime according to your preference