Adam Liaw's Char Kway Teow

Equipment:

1 wok
1 wok ladle
Cutting board
Colander
Several bowls for separate ingredients
Serving plate

Ingredients:

These ingredients are per demo

4 pieces fishcake, sliced
2 tbsp neutral oil
6 prawns, peeled and deveined
100g squid
2 clove garlic, minced
2 spring onion, cut into 4cm lengths, including the green part
1 cup chinese spinach, chopped
400g thick, flat, white rice noodles
100g bean sprouts
Chicken stock or chicken stock powder
Chilli powder
Salt
Ground white pepper
2 eggs
2 tbsp light soy sauce
1 tbsp Cheong Chan Black Caramel Sauce

Coriander, to serve
Fresh lemon, to serve

Chilli Sauce
3 red birdseye chillies
Maggi Seasoning (or Thai Golden Mountain Sauce) – if you can’t find it then soy sauce is fine.
1 clove garlic
Ginger
Lemon juice

Method:

1. Boil the fishcake slices in a little plain water for 2 minute until cooked. Drain and set aside ready to fry.

2. Heat the oil in the wok until smoking and add in the seafood (including the drained fishcakes). Toss until almost cooked and then add in the garlic and then the vegetables (except the beansprouts) and spring onion.

2. Move everything to one side of the wok and crack in an egg. Break up the egg with your wok tool and mix everything together.

3. Add in the noodles and toss to coat in the oil. Pour in the chicken stock, light soy sauce, chilli powder, a little salt and white pepper and then the black caramel sauce. Stir-fry everything together and then throw in the beansprouts and continute to cook for just a few seconds. The heat of the noodles will continue to soften the beansprouts after the dish is removed from the heat, and you still want there to be a bit of crunch in them.