Malaysia · Pork · No. 333
Malaysian-Style Char Kway Teow with Egg and Chinese Sausage
A single portion of Malaysian cooking, ready in 17 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Prepare the noodles according to the packet instructions.
- 2
Heat the oil in a wok and fry the Chinese sausage for 2–3 minutes until fragrant.
- 3
Push to one side, crack in the egg and scramble briefly, then stir through the sausage.
- 4
Add the noodles, garlic, dark and light soy sauce and chilli paste, and toss over high heat for 3–4 minutes.
- 5
Taste and adjust the seasoning.
- 6
Add the beansprouts and chives, toss for 1–2 minutes more, and serve immediately.
