Chinese-ish

Char Kway Teow

SERVES 1

Smoky, slippery, fatty and rich, these hawker-style noodles are laced with soft clouds of egg. This recipe is for one serve only, because you won’t get the same charred flavour from an overcrowded pan. Multiply as required for more servings. If you’re short on time, shop-bought sambal oelek is fine to use instead of the chilli paste.

⅓ cup (80ml) melted lard or vegetable oil
2 cloves garlic, minced
125g fresh thick rice noodles
25g fresh thick egg noodles
½ Chinese sausage, thinly sliced on the diagonal
4 slices fish cake (see Notes)
4 raw prawns, peeled and deveined
1 egg, lightly beaten
1 handful bean sprouts, trimmed at both ends
30g garlic chives, cut into thirds

CHILLI PASTE

5 dried Sichuan chillies (see Notes), soaked in water until soft, then drained
2 fresh red chillies
3 French or Asian shallots
1 teaspoon vegetable oil pinch of salt

SAUCE

1½ teaspoons dark soy sauce
½ teaspoon kecap manis (sweet soy sauce)
1 teaspoon fish sauce
1 tablespoon light soy sauce

CHILLI PASTE Blitz