Char Kuey Teow (Stir-Fry Flat Rice Noodles)

Ingredients:

3/4 cup boiled dry flat rice noodles (5 mm)
5 prawns, removed shells
1/2 cup bean sprouts
1 egg
1/4 cup chinese chives, cut into 1.5 inches length
5 cockles, washed, boiled and removed shells
1 clove garlic, finely chopped
2 tbsp oil

Chili Paste:

1/2 onion, chopped
2 cloves garlic, chopped
1 1/2 tbsp sambal omelek chili paste
4 tbsp oil

Seasoning:

2 tbsp prawn stock
1/2 tbsp sweet chili sauce
1 tbsp fish sauce
2 tbsp dark soy sauce
1 1/2 tbsp light soy sauce
1/2 tsp sugar
1/2 tsp white pepper

Method:

In a small pot, mix all the seasoning ingredients, let simmer over low heat to thicken the sauce; set aside.

To make the chili paste, blend onion and garlic to yield paste. Heat 4 tbsp oil in wok over low heat, stir-fry onion-garlic paste still fragrant, add-in omelek chili paste, continue stir-fry till aroma, remove from heat, set aside.

Clean the wok, heat 2 tbsp oil, fry garlic till fragrant and golden.

Add-in prawns, stir-fry over high heat still prawns are seared.

Add-in noodles and enough seasoning sauce, toss over high heat for few minutes.

Add-in bean sprouts and 1 tbsp of the prepared chili paste, continue tossing for another few minutes.

Spread noodles aside, crack 1 egg into the center of wok, sprinkles-on few drops of seasoning sauce on egg, scramble the egg.

Return the noodles onto the egg.

Add-in cockles, stir-fry for short-while.

Add-in chives, stir-fry for another short-while.

Dish-up, serve hot with white pepper and half-cooked egg if desired.