Char Kway Teow From Recipe Tin Eats

500 g fresh wide rice noodle
2 tbsp vegetable oil
2 tbsp vegetable oil , separated
2 garlic cloves , finely chopped
2 1/2 cups bean sprouts
2 eggs , whisked
5 tsp dark soy sauce
4 tsp light soy
2 tsp oyster sauce
4 tsp kecap manis / sweet soy sauce

Mix dark soy sauce, light soy sauce, oyster sauce and kecap manis together.

Do not attempt to pull noodles apart while cold and hard - they break. Place whole packet in microwave, heat on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed. Handle carefully and measure out 500g noodles into a heatproof bowl. Separate noodles stuck together. If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.

Heat oil in a wok or very large heavy based skillet over high heat. Swirl around the wok. When it starts smoking, add garlic, stir for 10 seconds.

Add noodles, then using both hands on the handle, toss 4 times until coated with oil.

Add bean sprouts and garlic chives, toss or gently fold 6 times.

Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set - about 1 minute. Use wooden spoon to chop it up roughly.

Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.

Serve