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Ingredients
- 120g koay teow (flat rice noodles)
- 70ml cooking oil
- 100g raw smallish prawns, shelled and de-veined but tail left on (should be about 6)
- 10g chopped garlic
- 20g chilli paste*
- 1 egg
- 30g Chinese sausage, sliced thinly on diagonal
- 10g chopped chives
- 30g bean sprouts
- Koay Teow Sauce
- 120ml light soy sauce
- 15ml thick soy sauce
- 15ml oyster sauce
- 15ml fish sauce
- 30g sugar
- 5g pepper
- (This makes more than is required for a single serve.)
Method
To make koay teow sauce, mix light soy sauce, thick soy sauce, oyster sauce, fish sauce, sugar and pepper in a jug. Prepare noodles as per instructions. Heat wok, add oil. Stir-fry prawns with chopped garlic until fragrant. Add noodles and stir quickly. Add chilli paste, 30ml koay teow sauce, egg and Chinese sausage. Stir-fry well. Toss in chives and bean sprouts just before serving.
* Pun Chun brand chilli paste is a good one, available in most Asian grocers.
