Char Kway Teow

marionskitchen.com

Penny

Marions Kitchen

2 tbsp vegetable oil, plus 1 extra tablespoon

4 garlic cloves, roughly chopped

50g (1.7 oz) thinly sliced Chinese sausage*

50g (1.7 oz) thinly sliced Asian fishcakes*

8 small prawns, peeled and deveined

2 eggs, lightly whisked

350g (12 oz) fresh rice noodles

¼ cup bean shoots

2 stems Chinese garlic chives, cut into batons (alternatively, use spring onion/scallions)

subheading: Chilli Paste:

50g (1.7 oz) dried red chillies

3 fresh mild red chillies, roughly chopped

3 Asian red shallots, roughly chopped

2 tsp sea salt

4 tbsp vegetable oil

subheading: Stir-fry Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

2 tsp fish sauce

1 tsp dark sweet soy sauce

1 tsp sugar

¼ tsp ground black pepper

Directions at marionskitchen.com

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