Wok-fried Kwey Teow

This recipe is one of my favourite, some style of cooking may different in various places like in KL, Penang, Singapore or event in Jakarta, Surabaya and Bali!

100 grams of diced prawns

100 grams of diced squids

100 grams of diced scallops

1 piece of egg, lightly beaten and scrambled

100 grams of bhok-choy

80 grams of julienne carrot

80 grams of bean sprouts

250 grams of flat noodle

some oil to fry

Seasonings

1 tablespoon oyster sauce

2 tablespoon of Chinese wine

1 tablespoon of light soya

1 tablespoon of sweet dark soya

2 cloves of chopped garlic

1 teaspoon of sesame oil

1 teaspoon of garlic oil

salt and pepper to taste

About the image above: char kwey teow with seafood

To prepare the noodle: in a hot wok with some oil sauté the seafood and keep aside. Clean the wok and reheat again with some oil and sauté the chopped garlic and add in the noodle to stir until the wok smell come out and season with Chinese wine, light soya, sweet dark soya, and oyster sauce. Then add in the vegetables, seafood and the scrambled egg. Continue stirring and season with salt and pepper. Finish the noodle with dash of sesame seeds oil and garlic oil. Makes 2 servings