After a spending spree at a local Asian supermarket, I've finally been able to get my hands on some Lap Cheong (Chinese sausage).
What do I do with Lap Cheong? Nothing more than whip up a Char Kway Teow, of course!
600g fresh rice noodles
1 chicken breast, sliced
5 fish cakes, sliced
3 small Lap Cheong, thinly sliced
2 cups beansprouts
3 eggs, whisked
3 tsps minced garlic
1 Tbs Sambal chilli paste
2 Tbs fish sauce
4 Tbs soy sauce
2 Tbs kecap manis (or adjust to taste)
2 tsp Shaoxing wine
2 Tbs water
6 Tbs peanut/vegetable oil
Chives, cut into 2 inch lengths
Heat wok with 3 tablespoons of oil. Add garlic, chicken, Lap Cheong and fry until glossy. Add fish cake and prawns, fry until cooked. Reduce heat, move ingredients to one side.
Add chilli paste, noodles and water. Fry until all ingredients in wok are combined. Add fish sauce and soy sauce, combine.
Add rest of oil, crack eggs into wok and stir. Add kecap manis, wine and bean sprouts and combine. Serve hot!