Char Kway Teo Recipe

Char Kway Teo is a popular street hawker's made with chow fun or rice noodles

Ingredients for Char Kway Teo:
* 2 tablespoons peanut oil
* 2 eggs, beaten
* 3 small onions, sliced in thin rings
* 3 to 4 fresh red chilies, seeded and minced
* 2 cloves garlic, chopped
* 3 Chinese sausages (lap cheong), thinly sliced
* 1/2 pound small shrimp, sliced
* 1 cup mung bean sprouts
* about 3/4 pound fresh rice noodles (chow fun)
* 2 to 3 tablespoons soy sauce
* 1 tablespoon soy sauce
* 2 scallions, cut into 1/2 inch lengths

How to Cook Char Kway Teo:
1. Heat 2 teaspoons oil in a wok over medium heat. Add eggs and scramble. Remove.
2. Heat remaining oil over medium-high heat. Add onions and stir-fry until they start to brown. 
3. Add chiles, garlic, and Chinese sausages and stir-fry until fragrant. 
4. Add shrimp and stir-fry until barely pink.
5. Increase heat to high. Add bean sprouts, rice noodles, soy sauce, and oyster sauce.
6. Stir-fry until bean sprouts wilt.
7. Add scrambled eggs and reheat, tossing to mix. Sprinkle with scallions. 
Yield: about 4 cups
*You should use fresh rice noodles (chow fun) that are available at Asian markets.
However, you can substitute dried broad rice noodles known in Thai and Vietnamese markets as banh pho.