Penang Char Koay Teow

Ingredients

Serves 2

• 300g Koay teow (flat rice) noodle
• 2 clove garlic peeled and chopped
• 60ml oil
• 60g prawns shelled and cleaned
• 40g squid cut into strips
• 20g chilli paste (sambal)
• 60ml koay teow sauce
• 40g bean shoots
• 20 garlic chives
• 2 eggs

Koay Teow Sauce (makes 5 portions)

• 125ml light soy sauce
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 3 teaspoon oyster sauce
• 1 teaspoon dark soy sauce
  

Mix all sauce ingredients together in a bowl.

Directions

1. Heat oil in wok and saute garlic until lightly brown.
2. Add prawns and squid and continue to saute for a few minutes.
3. Add chill paste, bean sprouts and noodles.
4. Add koay teow sauce and fry for 2-3 minutes.
5. Add egg and chives and serve.