savoury

Char Koay Teow

• time: 15
• servings: 1

Ingredients

• 60 g oyster sauce
• 20 g sugar
• 30 g soya sauce
• 40 g Maggi seasoning
• 30 g fish sauce
• 10 g salt
• 0.5 tbsp chopped garlic
• 1.5 tbsp chilli boh
• 1 handful prawns
• Chinese sausage
• fish cake
• 1 egg
• 100 g koay teow noodles
• 1 handful chives
• 1 handful bean sprouts

Cookware

• small bowl
• wok

Method

1. First make the black multi seasoning by mixing oyster sauce, sugar, soya sauce, Maggi seasoning, fish sauce, and salt together in a small bowl. This makes enough for several portions.
2. Heat a wok until very hot. Add oil and fry chopped garlic and chilli boh briefly.
3. Add prawns, Chinese sausage sliced (or chicken slices), and fish cake sliced. Stir fry until cooked.
4. Push to one side and crack in egg, scramble briefly.
5. Add koay teow noodles and 2 tbsp of the black multi seasoning. Toss everything together.
6. Add chives cut into lengths and bean sprouts. Toss quickly and serve immediately.