Easy Char Kway Teow (Marion's Cheats' Version)

Steps

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1. 1
   Soak the dried flat rice noodles in warm water for about 20 minutes until they are softened but still firm. This ensures even cooking and prevents the noodles from becoming sticky when stir-fried later.
   ▶ ≈0:40
2. 2
   Prepare the stir-fry sauce by combining Chinese light soy sauce, oyster sauce, fish sauce, sugar, black pepper, and a dash of dark sweet soy sauce.
   ▶ ≈1:32
3. 3
   Make a shortcut sambal by mixing sambal oelek with Thai namprik pao to add umami, depth, and the cooked-down funk of traditional homemade sambal.
   ▶ ≈1:48
4. 4
   Bring a pot of water to a boil and cook the soaked noodles until tender and pliable, about 2–3 minutes. Drain immediately when cooked.
   ▶ ≈4:38
5. 5
   Heat a seasoned carbon steel wok until it is smoking hot; you should be able to smell the oil. Add oil, then toss in garlic until fragrant.
   ▶ ≈6:01
6. 6
   Add the prawns, Chinese sausage, and fish cakes, then stir-fry until the prawns just turn pink and are cooked through.
   ▶ ≈7:28
7. 7
   Push the cooked ingredients to the side of the wok, add a little more oil, then pour in beaten egg and let it set, stirring gently to distribute evenly.
   ▶ ≈8:03
8. 8
   Mix the egg with all the other ingredients.
   ▶ ≈8:29
9. 9
   Add the cooked noodles and mix well. They will appear sticky at first, but trust the process and continue stir-frying.
   ▶ ≈8:36
10. 10
    Pour in the stir-fry sauce and continue cooking until the noodles absorb the sauce and develop char marks on the edges, becoming glossy and separated.
    ▶ ≈8:43
11. 11
    Add spring onion and bean sprouts, then gently toss to combine.
    ▶ ≈9:10
12. 12
    Plate the noodles and top with a dollop of the sambal mixture, stirring to combine before eating for a balance of smoky, salty flavour and spice.
    ▶ ≈9:32