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(Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread.. Other spellings: chow kueh teow,char koay teow, char kuay teow.
3 to 4 servings



Ingredients:

Oil -- 1/4 cup
Garlic, minced -- 2-3 cloves
Sambal oelek (chile paste) -- 1-2 tablespoons
Chinese sausages, sliced into rounds -- 1-2
Shrimp, peeled and deveined -- 1/2 pound
Fresh rice noodles -- 1 pound
Soy sauce -- 1/4 cup
Brown sugar -- 1 tablespoon
Eggs, beaten -- 2
Mung bean sprouts -- 1 cup
Scallions, chopped -- 3-4 each


Method:

1.    Heat the oil in a wok or heavy-bottomed pot over high flame. Add the garlic and sambal oelek and stir fry for about 30 seconds. Add the Chinese sausage and shrimp and stir fry until shrimp is almost cooked through.
2.    Reduce heat to medium and stir in the rice noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking. Then stir in the soy sauce and brown sugar and stir in to season the noodles.
3.    Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.
4.    Add the sprouts and scallions and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning and serve.

Variations
•    Good recipes use a mixture of dark and light soy sauce to give a darker color to the finished dish. Use 3 tablespoons dark soy and 1 tablespoon light soy sauce.