Char kway teow

Broad white noodles, bean sprouts, fish cake, clams, and Chinese sausage cooked in black Soya sauce. This dish may be found at hawker centers and restaurants. By cooking the noodles at a high temperature, skilled cooks will impart a smokey flavor to the meal.

Ingredients

• 8 ounces dried wide rice noodles or 1 pound fresh rice noodles(225g dried or 450g fresh)
• 2 teaspoons dark soy sauce
• 2 tablespoons regular soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon shrimp paste or shrimp sauce
• 1 tablespoon oyster sauce
• ⅛ teaspoon white pepper
• 1 teaspoon sugar
• 3 tablespoons vegetable oil (divided)
• 2 Chinese sausages (about 115g, sliced ⅛ inch thick)
• 2 cloves garlic (sliced)
• 4 ounces shrimp (115g, 31 to 40 size)
• 4 ounces fish cake or fish tofu, thinly sliced (115g)
• 4 ounces garlic chives (115g, cut into 2 ½-inch pieces)
• 1 tablespoon shaoxing wine (optional)
• 1 egg (lightly beaten)
• 6 ounces mung bean sprouts (170g)

Preparation

• Soak the dry noodles for 30 to 45 minutes in warm water. Allow the extra water to drain in a strainer. Cut new rice noodles into 112-inch broad strips and lay aside. Judy's recipe for Homemade Rice Noodles may also be used to make your own rice noodles at home.
• In a small bowl, combine 2 teaspoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 1 teaspoon shrimp paste, 1 tablespoon oyster sauce, 18 teaspoon ground white pepper, and 1 teaspoon sugar. Set aside after mixing until well blended.
• Preheat your wok to medium-high heat and coat the outside with 1 tablespoon of vegetable oil. Add the sliced Chinese sausages and stir-fry for 20 seconds.
• Toss in the 2 garlic cloves, the shrimp, and the fish tofu. Stir-fry for a further 20 seconds.
• Increase the heat in the wok to high. 1 tablespoon shaoxing wine, spread over the wok's perimeter
• Stir for a further 15 seconds. Toss in the noodles. Fold them in gently with the rest of the ingredients. To allow the sides of the wok to superheat, gather everything in the centre of the pan. Spread another tablespoon of vegetable oil around the edge of the pan and pour the sauce mixture equally over the noodles.
• Add the garlic chives next. To obtain the wok hay sear from the superheated sides of the wok, gently stir the noodles (to reduce breaking) while distributing them over the perimeter of the wok. The rice noodles should not cling due to the hot pan and oil.
• While the noodles are scorching, rapidly make a hole in the bottom of the pan and pour in the remaining tablespoon of oil, along with the gently beaten egg. To cook and break up the egg, stir it around for 15 seconds. If you're a novice chef, you might wish to pre-cook the egg the first time!
• After that, add the mung bean sprouts and gently combine for 1 minute.
• If your Char Kway Teow seems to be dry, toss in 2 tablespoons of water when stir-frying the noodles. If desired, a little additional vegetable oil can be added. On the side, serve your char kway teow with chili garlic paste or homemade chili oil.
• Using a peeler, make cucumber ribbons. Get your youngster to peel the cucumber into a bowl with a swivel-blade peeler, then continue peeling the cucumber flesh into ribbons until they reach the seeds. Rep with the other cucumber side.
• Toss the cucumbers in a cucumber dressing. Encourage your child to stir the vinegar and sugar together until the sugar dissolves, and then explain what dissolves means. If using, add the sweet chilli, then pour over the cucumber. If your youngster enjoys coriander, add it, or offer it on the side for the adults. Serve the skewers on a tray with rice and lime wedges on the side, and the sauce and salad in bowls.