Ingredients (4 pax)
500 g kway teow (flat rice noodle)
2 tsps minced garlic
30 g bean sprouts
Cai poh (optional)
60 g chives (koo chye) cut into 2 inch in lengthwise
1 flat fish cake – sliced
100 g small prawns
100 g chicken meat – sliced (marinate with salt and corn flour)
1-2 tbsp sambal chilli
50 ml chicken stock
Calamansi – halved
1 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
11/2 tbsp sweet sauce
1 tsp oyster sauce
1) Heat with oil till hot, saute garlic and cai por till light brown and fragrant, add remaining ingredients except bean sprouts and chives. Stir fry for 1 minute, add kway teow, sauce ingredients and continue to stir fry for 1 minute over high heat.
2) Push kway teow to one side of the wok, add 1 tsp oil and scramble eggs. Stir in scrambled egg, bean sprouts and mix well with noodles. add in sambal chilli and toss briefly over high heat for 1 minute.
3) Add in chive & cockles (optional) and continue to toss for 1/2 minute dish to serving plate with sambal chilli and calamansi on the side.
** For white version, use only 1 – 11/2 tbsp dark soy sauce)