Char Kway Teow Prep time: 30 minutes; Cook time: 3 to 5 minutes * Ingredient available at Asia shops Ingredients (two servings) i. 200g of flat rice noodles*. See note 1 ii. 10 deseeded dried red chillies (soak in hot water for 10 minutes) iii. 2 fresh red chillies (deseeded) iv. 1 banana shallot (peeled and sliced) v. 1 teaspoon of vegetable oil vi. 1/3 teaspoon of salt vii. 2 tablespoons of vegetable oil viii. 5 tablespoons of soy sauce ix. 1 1/2 tablespoons of dark soy sauce x. 1 tablespoon of sugar xi. 1/2 teaspoon of fish sauce xii. 1/2 teaspoon of salt xiii. 1/3 teaspoon of white pepper powder xiv. 4 tablespoons of vegetable oil or lard xv. 3 cloves garlic (crushed) xvi. 12 fresh prawns xvii. 2 Chinese sausages sliced diagonally into 2mm slices* (optional) xviii. 150g fresh bean sprouts 7. Add two teaspoons of the chilli paste (ii to vi) and continue to stir. xix. Two ducks eggs 8. Add six prawns (xvi) and half the Chinese sausage (xvii) and stir xx. 10 Chinese chives (chopped into 2-inch pieces)* until the prawns turn pink. 9. Add 75g bean sprouts (xviii) and 100g of the flat rice noodles (i). Method (one serving) 10. Add half the sauce (viii to xiii) and stir well. 1. Boil 100g of the flat rice noodles (i) for ten minutes. Drain and 11. Create space in the wok and crack one ducks egg (xix). Break the immerse in cold water. Drain and set aside. yolk and blend with the egg white. Fry the egg for twenty seconds Note: This applies only to dry noodles. Skip this step if using and mix in with the noodles. “Ready to Wok”, e.g. Sharwoods Thai Ribbon Noodles. 12. Add 5 of the chopped Chinese chives, stir for ten seconds. 2. Blend ingredients ii to vi to form a fine chilli paste. 13. Serve immediately. 3. In a hot wok and 1 teaspoon oil (vii), stir fry the chilli paste (ii to vi) until aromatic. Set aside. 4. Rinse the wok. 5. In a bowl, mix ingredients viii to xiii to form a sauce. Set aside. Penang Island Café 6. Using very high heat, heat the wok until it starts to smoke. Add Henley in Arden 2 tablespoons of oil or lard (xiv) and half the garlic (xv). Stir [email protected] quickly. 01564 794585 / 07712 229431 .