Char Kway Teow

Instructions

1. Prepare the noodles
   If using dried rice noodles, soak them in warm water for 20 minutes until softened, then drain well. If using fresh noodles, separate them gently and set aside.
2. Mix the sauce
   In a small bowl, combine dark soy sauce, light soy sauce, and sweet soy sauce. Mix well and set aside.
3. Heat the wok
   Heat a wok or large frying pan over high heat until smoking. Add 2 tablespoons of oil and swirl to coat the surface.
4. Cook the proteins
   Add minced garlic and stir-fry for 10 seconds until fragrant. Add shrimp and sliced Chinese sausage, stir-fry for 1-2 minutes until the shrimp turns pink. If using cockles, add them now and cook until they open slightly.
5. Add the eggs
   Push ingredients to one side of the wok. Add 1 tablespoon of oil to the empty side and pour in beaten eggs. Let them set slightly, then scramble and mix with the other ingredients.
6. Stir-fry the noodles
   Add the flat rice noodles to the wok and pour the prepared sauce over them. Stir-fry everything together for 2-3 minutes, making sure the noodles are well coated with sauce. Add chili paste and continue stir-frying.
7. Add vegetables
   Add bean sprouts and Chinese chives. Stir-fry for another minute until the vegetables are just wilted but still crisp.
8. Serve hot
   Transfer to serving plates and serve immediately while hot. Optionally, garnish with lime wedges and extra chili on the side.