Char Kway Teow

• 1/4 pound chicken thigh fillets, thinly sliced
• 1/4 pound pork belly, chopped
• 1 tablespoon oyster sauce
• 1 tablespoon corn flour
• 1/4 cup peanut oil
• 1 each fresh red chili, finely chopped
• 2 each garlic cloves, thinly sliced
• 1 teaspoon shrimp paste
• 10 green tiger prawns, peeled and deveined
• 2 pounds packet fresh flat rice noodles
• 1 cup bean sprouts
• 4 green shallots, ends trimmed and cut into 3 centimeter lengths
• 1 egg, fried
• 1/2 cup soy sauce
• 1/4 cup oyster sauce

1. Combine chicken, pork belly, 1 tablespoon oyster sauce and cornflour on a large plate.
2. Heat the oil in a wok over high heat until just smoking.
3. Add chili, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant.
4. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through.
5. Add prawns and stir-fry for 2 minutes or until prawns curl and change color.
6. Add the noodles and stir-fry for 5 minutes or until noodles are just tender.
7. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through.
8. Fry egg in a hot oiled pan.
9. Taste and season with salt.
10. Serve immediately with fried egg on top.

chicken thigh, pork belly, oyster sauce, corn flour, peanut oil, fresh red chili, garlic, shrimp paste, prawns, rice noodles, bean sprouts, green shallots, egg, soy sauce, oyster sauce

Taken from www.foodrepublic.com/recipes/char-kway-teow-recipe/ (may not work)