Char Kway Teow (aka "CKT").

Try one of our famous noodle dishes at home.

Ingredients:
500g fresh rice sheet noodles
3tbsp vegetable oil
2 cloves garlic, crushed or minced
3 fresh red chillies, finely chopped
200g chicken breast or beef fillet, cut in pieces
1 bunch bok choy, chopped
1 cup bean sprouts
4 spring onions, finely chopped
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 egg, beaten

The secret of this dish is to cook it quickly and on a high heat to give the noodles a "char" flavour.

Heat wok (must be very hot), add oil, when smoking add egg, meat (or any combination of meat, seafood, diced roast pork), garlic, chilli and stir fry for two minutes over high heat.

Add sauces and noodles and stir fry, tossing thoroughly to coat noodles with sauce.  Cook one minute.  Toss in bok choy, bean sprouts and stir through for about one minute.

Serve in bowls with sprinkle of spring onions on top.

Wine Recommendation:  Jim Barry Watervale Riesling, or Tiger Beer.