Char Kway Teow

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Source: Women's Weekly FoodSource: Women's Weekly Food
Ingredients (15)
450 gram (14½ ounces) wide fresh rice noodles
250 gram (8 ounces) uncooked small prawns (shrimp)
250 gram (8 ounces) squid hoods
1/3 cup (80ml) peanut oil
250 gram (8 ounces) firm white fish fillets, skinned, cut into 3cm (1¼-inch) pieces
2 clove garlic, crushed
2 fresh small red thai chillies, chopped finely
4 centimetre (1½-inch) piece fresh ginger (20g), grated
2 eggs, beaten lightly
5 green onions (scallions), sliced thinly
2 cup (160g) bean sprouts
120 gram (4 ounces) dried chinese sausage, sliced thinly
2 tablespoon dark soy sauce
1 tablespoon kecap manis
1 tablespoon light soy sauce
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Method
Step 1﻿Place noodles in a large heatproof bowl; cover with boiling water, separate with a fork, drain.
Step 2﻿Shell and devein prawns, leaving tails intact. Cut squid down centre to open out; score inside in a diagonal pattern, then cut into 2cm (¾-inch) wide strips.
Step 3﻿Heat 1 tablespoon of the oil in a wok; stir-fry squid and fish, in batches, until browned lightly. Place in a large bowl; cover to keep warm.
Step 4﻿Heat another tablespoon of the oil in the wok; stir-fry prawns, garlic, chilli and ginger until prawns just change colour. Add to bowl with fish and squid; cover to keep warm.
Step 5﻿Heat remaining oil in wok; stir-fry egg, onion and sprouts until egg is just set. Slide egg mixture onto a plate; cover to keep warm.
Step 6﻿Stir-fry sausage in the wok until crisp; drain. Return sausage to wok with seafood, egg mixture, sauces and noodles; stir-fry until hot. Serve sprinkled with extra thinly sliced green onion, if you like.