Char Kway Teow

🔥 Prep

• Soak the 300 g flat rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
• Peel and devein the 100 g shrimp, pat dry.
• Slice the 2 Chinese sausages diagonally into 0.5 cm thick pieces.
• Beat the 2 eggs in a small bowl with a pinch of salt.
• Rinse the 50 g bean sprouts and drain well.
• Cut the 20 g chives into 2 cm lengths.
• Measure out 2 tbsp soy sauce and 1 tbsp dark soy sauce into a small bowl.

🔥 Cook

• 1. Heat a wok over high heat, add 1 tbsp oil, and when shimmering, add the sliced Chinese sausage; stir‑fry for 30 seconds until lightly browned.
• 2. Push the sausage to the side, pour the beaten eggs into the vacant area, scramble quickly for 20 seconds until just set, then mix with the sausage.
• 3. Add the drained shrimp, stir‑fry for 1 minute until they turn pink and opaque.
• 4. Add the soaked noodles, pour the soy sauce mixture (2 tbsp soy sauce + 1 tbsp dark soy sauce) over them; toss to coat and stir‑fry for 2 minutes over high heat, allowing the noodles to absorb the sauce.
• 5. Add the bean sprouts and chives, continuing to stir‑fry for 30 seconds until the vegetables are just wilted but still crisp.
• 6. Taste and adjust seasoning if needed; drizzle a tiny splash of oil if the wok looks dry, then give a final toss for 10 seconds.

🔥 Serve

• Transfer the Char Kway Teow to a serving plate or bowl, garnish with extra chives if desired.
• Serve immediately hot, accompanied by lime wedges and sambal chili on the side.