Char kway teow

Ingredients:
300g fresh flat rice noodles
70g bean sprouts
2 cloves garlic (finely chopped)
25g pickled sweet radish (cut into slices), (optional)
3 to 5 prawns (shelled and deveined)
1 Chinese sausage/lap cheong (sliced thinly)
40g fish cake (cut into slices)
1 egg (beaten)

Seasonings:
1 tablespoon light soya sauce
1 tablespoon oyster sauce
½ teaspoon dark soya sauce
½ teaspoon sugar
½ tablespoon chilli paste, (optional)
A dash of pepper

Method:
1. Heat up cooking oil. Add in garlic, pickled sweet radish and stir fry until fragrant. Add Chinese sausage, shrimp and fish cake and stir fry until cooked.

2. Add in the flat rice noodles, bean sprouts, all seasonings and stir fry until noodles are well cooked.

3. Add egg. Keep stirring constantly over high heat until well combined, aromatic and slightly dry. Dish out and serve hot.