From Marion’s Kitchen

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2 tbsp vegetable oil, plus 1 tsp extra

4 garlic cloves, chopped

2 Chinese sausages, thinly sliced

100g fish cakes, sliced

8 prawns, peeled & deveined

2 eggs, lightly beaten

200g dried wide rice noodles or 350g fresh flat rice noodles

¼ cup bean sprouts

2 spring onions, cut into batons

2 tbsp Chinese light soy sauce

1 tbsp oyster sauce

2 tsp fish sauce

1 tsp dark sweet soy sauce

1 tsp sugar

¼ tsp black pepper

½ cup sambal oelek

1 tbsp nam prik pao

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1. Start by mixing all the stir-fry sauce ingredients in a small bowl. This will be your flavour base, so make sure everything is well combined and set it aside for later.

2. In a small bowl, mix together the sambal oelek and nam prik pao. Set this aside to serve at the end.

3. Heat 2 tbsp of vegetable oil in your wok over high heat.

4. Once the oil is hot, throw in the chopped garlic and stir-fry it for about 5 seconds until it’s fragrant and golden.

5. Now, add the prawns, Chinese sausage, and fish cakes all at once. Stir-fry everything together for about 1-2 minutes until the prawns are almost cooked through.

6. Push everything to one side of the wok, and in the empty space, pour in your beaten eggs with 1 tsp of oil. Scramble the eggs until they’re just set, then toss everything together.

7. Add your noodles and stir-fry sauce to the wok. Toss everything well so the noodles are coated in the sauce.

8. Finally, add the bean sprouts and spring onions to the wok. Toss everything quickly just to mix them through.

9. Plate your Char Kway Teow straight away and top with a generous spoonful of the sambal mix you prepared earlier.