Kway Teow ala Nigella...

INGREDIENTS

For the sauce

120ml light soy sauce

15ml dark soy sauce

15 ml oyster sauce

15ml fish sauce

30g sugar

5g white pepper

store in refrigerator where it keeps well

For the Kway Teow

100ml vegetable oil (we use light olive oil)

200g peeled green prawns

200g fried fish cake slices

2 cloves garlic, minced

500g fresh rice noodles which have been soaked in cold water and separated if pre-packed)

3 Chinese sausages (lap cheong), thinly sliced

2 tbsp chilli paste (or to taste)

60ml Kway Teow sauce

3 eggs, beaten

100g bean shoots

3 tbsp (1 small bunch) chopped chives

Serving Size : Serves 4

METHOD

1.	Heat wok as high as possible. Add 100ml vegetable oil and stir-fry prawns with garlic until fragrant (about 2 minutes). Add the fish cakes, lap cheong, and rice noodles. Toss for a few minutes.
2.	Add the chilli paste (Pun Chun brand is suggested but not essential) and Kway Teow sauce, continue to toss before adding the beaten egg. Finally add the chives and bean shoots toss for another few minutes and serve immediately.
3.	Serves 4