1/2 lb kway teow (flat rice noodles)
1 lap cheong (Chinese sausage)
1 tsp chopped garlic
3 tbsp cooking oil
3 - 5 prawns
A handful of beansprouts
3 sprigs of chives, cut into 2 inch lengths
1 tbsp Chilli paste (sambal oelek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water
Heat wok with 3 tbsp oil until hot and fry lap cheong until fragrant, then add 1 tsp chopped garlic . Add prawns and fry until cooked.
Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix.
Spread all the ingredients around the wok and create a well in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Mix in a handful of beansprouts and the chives.
If you can get the noodles to be a little charred, it's the best!
Remove the dish to a plate and serve hot.