Fried Kway Teow

Ingredients

400g fresh kway teow (rinse briefly)

1 stalk chives or scallions, cut into inch-long strips

2 eggs, lightly beaten

5 cloves garlic, minced

2 handful beansprouts 

1 carrot, sliced

1 bunch of chye sim, washed and cut into small pieces (or any leafy greens you like)

Shrimps, shelled and deveined with tails still on

Seasoning

2 tbsp thick, sweet sauce

3 tbsp light soy sauce

1 tbsp fish sauce

2 tbsp water

dash of salt and pepper (if required)

Mix all your everything in a bowl and leave aside.

Method

1. Heat oil in wok on high. You have to maintain high heat throughout.
2. Stir-fry garlic a few seconds and add in shrimps, carrots and leafy greens, and stir-fry till semi-cooked.
3. Add noodles, drizzle the seasoning sauce soy sauce mixture all over the noodles. Gently stir-fry for 3-5 mins.
4. Push the ingredients to the side of the wok. Add some oil, pour the beaten eggs into middle of wok and scramble. Mix ingredients back in.
5. Add chives (or scallions) and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the kway teow.
6. Off heat and serve kway teow hot.