Char Kway Teow

Sincerely I wonder. I wonder why for years we have been reminded that women must learn to cook? Is it some sort of a cultural thingy? How about the men? What? They only eat whereas we women are the ones who must slog in the kitchen? I really don't know. You tell me. Years and years of being drilled that I must learn to cook, from as young as I was, seemingly is the cause of confusion. Especially, don't you think in Indian households? But why? I can understand back then marriage story whereby men worked and women were the home keepers. Not anymore. We work as well and we contribute money package as well. So then (Home Made Curry Mee, Malaysian Fried Mee, Hokkien Mee, Curry Chicken Noodles & Bee Hoon Soup)? Duh! Alright. Weekend food when I am struggling with time. Fried noodles. Either the dry style (Tom Yam Fried Mee Hoon & Mee Siam) or soupy version (Penang Mee Yoke, Penang Assam Laksa, Mee Rebus, Curry Mee, Laksam Kelantan & Mee Rojak) Char Kway Teow is? Malaysian famed street noodle. Broad rice noodles/kway teow interestingly fried alongside bean sprouts, eggs, cockles, fish balls, seasoned with dark sauce and light sauce.

Ingredients

300g (about 1/2 a packet)kway teow/flat rice noodles
1 cup bean sprouts 

A few chives - sliced into 1 inch length

50g/ a handful of cockles (already removed from shells)

5-6 fish balls - sliced into 3 pieces

3 eggs

1 tbsp dried chilli paste/chilli boh 

6 garlic - chopped

1/2 tbsp dark soy sauce

1 tbsp light soy sauce

4 tbsp oil

Salt to taste (use sparingly) 

Method:

In heated oil, saute garlic.
Add chilli paste and fry till oil splits. 

Add noodles, pour dark and light sauce and quickly stir. .
Push noodles aside and break eggs in the centre of the wok. 

Gently fold noodles over. Combine in bean sprouts, chives, fish balls and cockles. 

Stir all together and remove from heat.
(Note: if needed, sprinkle a bit of water while frying to soften noodles)