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Char Kway Teow

Ingredients:
3 spring onions, finely sliced
8 garlic chives, cut into 3cm (1.2 in) strips
200g (7 oz) fish cake, thinly sliced
2 Chinese sausages, thinly sliced on an angle
2 tbsp pork lard
10 small prawns, peeled and deveined
2 eggs
800g (28 oz) fresh wide rice noodles
2 tbsp each of sweet soy sauce, oyster sauce, and light soy sauce
1 tbsp chilli paste or sambal
handful of bean sprouts

Method:
1. Once all your ingredients are prepped, place a wok over high heat.
2. Heat the pork lard in the wok, then add the Chinese sausage and cook for 1 minute.
3. Add the white parts of the spring onions, fish cake, and prawns. Cook for 1 minute.
4. Add the rice noodles, toss well, and cook for 1 minute.
5. Push the ingredients to one side of the wok and crack in the eggs. Quickly scramble them as they cook.
6. Add the garlic chives and cook for 1 minute before pouring the sweet soy sauce, oyster sauce, and light soy sauce around the edges of the wok.
7. Toss everything together and cook for 1 minute before adding the bean sprouts and chilli paste.
8. Finally, add the green parts of the spring onions, give it one last toss, and you're ready to serve.