Char Kway Teow

Ingredients

• •1 lb fresh flat rice noodles (kway teow), separated
• •2 Chinese sausages (lap cheong), thinly sliced on the diagonal
• •12 medium shrimp, peeled and deveined
• •2 eggs
• •2 cups bean sprouts
• •1 cup garlic chives, cut into 2-inch lengths
• •4 cloves garlic, minced
• •3 tbsp vegetable oil, divided
• •2 tbsp dark soy sauce
• •1 tbsp light soy sauce
• •1 tbsp oyster sauce
• •1 tsp fish sauce
• •1 tsp sugar
• •White pepper, to taste

Steps

1. 1.Mix the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and a pinch of white pepper together in a small bowl and set aside.
2. 2.Heat a wok over the highest heat your stove can produce until lightly smoking - this is the single most important step, since char kway teow depends on "wok hei," the smoky char that only comes from cooking over blazing heat.
3. 3.Add 1 tbsp oil, then the Chinese sausage, and stir-fry 1 minute until it releases its fat; add the garlic and shrimp and stir-fry another minute until the shrimp turn pink.
4. 4.Push everything to one side of the wok, add a little more oil, crack in the eggs, and scramble briefly before tossing everything together.
5. 5.Add the noodles and the sauce mixture, and toss constantly and vigorously with a spatula so the noodles pick up char at the edges without sticking or tearing - work fast and keep the heat high the whole time.