Char Kway Teow

• 500 g fresh yellow egg noodles
• 500 g fresh flat rice noodles
• 300 g bean sprouts
• 50 g chives, cut into 5cm lengths
• 50 g bok choy (or any green leafy veg)
• 6 tablespoons ketjap manis
• 1 tablespoon dark soy sauce
• 4 -5 tablespoons light soy sauce
• 1 Chinese sausage, chopped up
• 1 fish cake, chopped
• 6 eggs
• 4 garlic cloves

1. Heat a LOT of oil in a wok and add in chopped garlic.
2. Fry for about 40 seconds, and dont burn it, please!
3. Add in both noodles, bean sprouts, fish cake, chinese sausage, bok choy and toss.
4. Add in kecap manis, soy sauce, and dark say sauce.
5. Toss.
6. Push noodles to one side of the wok and add in yet more oil -- Pour in beaten eggs and let set for around 50 seconds.
7. Scramble and combine with noodles.
8. Add in chives and toss for another 3 minutes or so.
9. I cant really give exact measurements for the seasoning like the soy sauces for this recipe cos its all up totaste.
10. I like mine with a lot of kecap manis and I like it moist.
11. Its all up to u!
12. Be creative!

bean sprouts, chives, bok choy, ketjap manis, soy sauce, soy sauce, chinese sausage, fish cake, eggs, garlic

Taken from www.food.com/recipe/char-kway-teow-189695 (may not work)