Char Kway Teow (Stir-Fried Rice Noodles)

Ingredients

2 Chinese sausages (lop cheong)
1/4 lb Medium shrimp (36 to 40 per pound), shelled and deveined
1 ts Salt
1/4 lb Cleaned squid, with tentacles (See Technique Note)
1/4 lb Chinese barbecued pork
1/4 ts White pepper
1 1/2 tb Dark soy sauce
1 1/2 tb Light soy sauce
1 tb Oyster sauce
2 lb Fresh rice noodles, in 5/8-inch-wide strips
4 tb Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup sliced)
6 Fresh red chiles, seeded and chopped
1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs, for garnish

Preparation

1. Steam the sausages for 10 minutes. Cut them in thin diagonal slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes, rinse well with cold water, drain, and pat dry.
2. Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into 1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce in a bowl; set aside.
3. Just before cooking, put the noodles in a large bowl and pour boiling water over them. Stir gently with chopsticks to separate the strands, drain, and shake off the excess water.
4. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and cook over medium-high heat until the garlic is golden brown.
5. Increase the heat to high and toss in the shrimp and squid; stirfry until the shrimp turn bright orange and the squid looks opaque white, about 2 minutes. Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and stir until the vegetables begin to wilt. Remove everything in the wok to a platter and set aside.
6. Add the remaining 2 tablespoons of oil to the wok; when hot, toss in the well-drained noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push the noodles up the sides of the wok to make a well in the middle; pour in the soy sauce mixture, then toss the noodles gently to sauce them evenly. Make a well again and break the eggs into the middle. Without mixing them with the noodles, scramble the eggs lightly. When the eggs begin to set, add the green onions and return the seafood mixture. Gently toss together to reheat and mix.
7. Serve hot, with a hot chill sauce for seasoning to taste. Garnish with coriander sprigs.

Serving

Serves 4 people