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Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Malaysian
Ingredients Method

Ingredients
  

🛒 Ingredients
Main
  • 400g flat rice noodles (kway teow)
  • 150g prawns (peeled, deveined)
  • 2 Chinese sausages (sliced)
  • 3 cloves garlic (chopped)
  • 2 eggs
  • 1 cup bean sprouts
  • 2 stalks chives (cut 5cm length)
  • 2 tbsp cooking oil or lard (authentic)
Sauce
  • 1½ tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp fish sauce (optional)
  • 2 tbsp water
  • White pepper to taste
Optional Add-ons
  • Cockles (if available)
  • Chili paste or sambal

Method
 

👩‍🍳 Step-by-Step Instructions
    Step 1 – Prepare Sauce
    1. Mix dark soy sauce, light soy sauce, oyster sauce, sugar, fish sauce, water, and white pepper in a bowl.
    2. Set aside.
    Step 2 – Heat the Wok
    1. Heat wok over high heat until smoking hot.
    2. Add oil or lard.
    Step 3 – Fry Aromatics & Protein
    1. Add garlic, stir quickly (5 seconds).
    2. Add Chinese sausage and prawns, stir fry until prawns turn pink.
    Step 4 – Add Noodles
    1. Add flat rice noodles.
    2. Pour in sauce mixture.
    3. Toss quickly to coat noodles evenly.
    Step 5 – Add Eggs & Vegetables
    1. Push noodles aside, crack eggs into wok.
    2. Scramble eggs slightly, then mix with noodles.
    3. Add bean sprouts and chives.
    4. Toss on high heat for 30–60 seconds for smoky aroma.
    Step 6 – Serve
    1. Taste and adjust seasoning.
    2. Serve immediately while hot.
    🔥 Pro Tips for Wok Hei
    1. ✅ Use the biggest wok you have
    2. ✅ Cook in small batches
    3. ✅ High heat is critical
    4. ✅ Avoid overcrowding