Char Kway Teow (Rice Noodles With Sweet Sauce Fish)

Course : Chinese
Serves: 4
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1 pound flat rice noodles
6 ounces prawns -- peeled and deveined
1 package fish cake -- sliced
3 cloves garlic
2 tablespoons soy sauce -- light, up to 3
1 tablespoon dark sweet sauce
8 ounces stock or water
2 stalks spring onion
4 ounces bean sprouts
2 large eggs
2 tablespoons oil
1 tablespoon chile sauce

Preparation / Directions:

Slice the prawns into two and slice the fish cake. Crush the garlic and chop. Slice the spring onion. Loosen the rice noodles. Wash the bean sprout. Heat the oil and fry the garlic until light brown. Add the fish cake, the prawns, and the eggs and continue to stir. Add the noodles and the chile sauce and toss for 5 minutes. Add the stock and keep the flame high. Finally add the sauces, and just before you transfer to a serving plate add the bean sprouts and stir for 30 seconds. Garnish with spring onion and serve hot.

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