Char Kway Teow / 炒粿條 / チャークイティオ

Char Kway Teow or Char kuey tiao (fried flat rice noodles) is another famous hawker food from Penang after the Assam Laksa. T loves it so much that I am almost trained to be one of the Char Kway Teow hawkers after n times of tasting and testing.

He always order Char Kway Teow whenever we have our breakfast or lunch at the hawker. Also, he often asked for the home-cooked version that gave me plenty of opportunities to experiment and improve. At last, I am happy with this recipe. We like to eat with calamansi juice but it is optional.

Ingredients (2 servings):
200g kuey tiao (ask seller for stir-fry type)
6-8 medium size prawns (I used green prawn)
Some shelled cockles  
1 no. large egg (add additional 1 if desired)
Handful mung bean sprout, washed and drained
4-5 stalks chive, cut (same length as bean sprout)
2 cloves garlic, finely chopped
1 tbsp cooking oil
1 tbsp chili paste
1 tsp sugar

Seasoning (mix together):
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
Salt to taste

Methods:

1. Heat wok on high heat, add oil and garlic. Stir-fry few seconds. 
2. Add in chili paste and sugar, cook for another few seconds. 
3. Add in prawns, cook for few seconds.
4. Add in kuey tiao, and seasoning. Mix well. Stir-fry for about 10 seconds.
5. Add in cockles and eggs, cook for few seconds. 
6. Add in bean sprouts and chives. Stir to mix, cook for few seconds. 
7. Transfer to serving plates, serve warm.   

Cook's note:

1. Taste the sauce and adjust the measurement according to your taste.  Bear in mind that different brands of sauce are slightly different in taste and level of saltiness.
2. Char kuey tiao will be cooked in snap of time (+/-2 minutes) so all ingredients must be ready before cooking. This is not a dish that you can chop the veggies as you cook.
3. STRONG fire aka high heat throughout the process is desired.