Sweet & Spicy Char Kway Teow

Ingredients

• FOR THE MARINADE:
• 2 tbs ABC Kecap Manis (Sweet Soy Sauce)
• 1 1/2 tbs Lee Kum Kee Premium Soy Sauce
• 1 1/2 tbs Lee Kum Kee Oyster Sauce
• 1 1/2 tbs Dark Soy Sauce
• 1 tsp Chilli Flakes or more according to your heat preference
• REMAINING INGREDIENTS:
• 700g Fresh Rice Noodles
• 250g Mung Bean Sprouts
• 250g Jumbo Raw Prawn Cutlets
• 1 Squid Hood cut & scored in a criss cross pattern
• 3 Chinese Sausages cut into pieces diagonally (Lap Cheong)
• Fried Fish Cake sliced (Cha Ca Dai Chien)
• 3 Eggs Beaten
• 1 - 2 tsp Crushed Garlic
• 4 Spring Onions cut into 3cm batons, white and green parts separated

Method

1. Combine ingredients for marinade and set aside for flavours to infuse
2. Microwave rice noodles for around 40 seconds or more and carefully separate
3. Prepare rest of ingredients to have ready and on hand for cooking
4. In a VERY HOT wok cook sausages, remove and keep warm
5. Cook squid, remove and keep warm
6. Cook prawns, remove and keep warm
7. Add garlic to beaten eggs and half cook, add white parts of spring onions, finish cooking
8. Add rice noodles, bean sprouts, prawns, squid, sausage, fish cake and marinade. Gently toss to reduce breakage of noodles until well coated and hot. Add green parts of spring onion
9. Serves 4 - 6 hungry people DELICIOUS

Product used in recipe

• ABC - Sweet Soy Sauce
• Lee Kum Kee - Premium Soy Sauce
• Lee Kum Kee - Oyster Sauce