Fried Flat Noodles (char kwey teow)

Especially popular in Singapore and Malaysia, char kway teow are fried
flat rice noodles. The noodles are sometimes sold fresh in Asian
markets and need to be cut to size. And, yes, the final result will
seem a bit greasy. Think of it as Southeast Asian "fast food."

Makes 4 servings

Ingredients:

1 pound Kway teow (flat rice noodles)
4 ounces Chinese barbecued pork
8 ounces small raw shrimp
8 ounces raw squid
2 Chinese sausages (lap cheong), sliced thin
1 cup bean sprouts, washed and drained
4 tablespoons peanut oil, divided
2 teaspoons garlic, minced
2 tablespoons sweet black bean sauce
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
4 eggs, beaten
2 spring onions (scallions), cut into 1/2-inch lengths
chili (sambal) sauce

Preparation:

Cut the kway teow into thin strips, about 1/4-inch wide. Slice the
barbecued pork into thin strips. Shell and devein the small shrimp.
Clean the squid thoroughly, cut into rings. Steam the lap cheong
(sausage), cut diagonally into thin slices. Pinch the brown tails off
bean sprouts.

Heat a large wok on high heat. Add 2 tablespoons of peanut oil. Fry
the minced garlic until browned. Add the pork, shrimp, squid and lap
cheong, stir-fry for 2 to 3 minutes or until seafood is cooked. Add
the bean sprouts to the wok; stir-fry for a minute or two. Remove wok
contents and set aside.

Heat the remaining 2 tablespoons peanut oil in the wok. When hot,
stir-fry the kway teow (noodles) until heated through. Add the
seasoning sauces and mix well into the noodles. Push the noodles away
from the middle of the wok, pour in the beaten eggs. Stir and cook
until the eggs are set. Return the seafood/meat mixture to the wok.
Add the spring onions. Toss to combine well with the noodles.

Divide into serving portions and serve hot, with chili sauce on the
side.