Ingredients

• 1 kg Kway Teow

• 250 g large prawns, peeled and deveined

• 200 g squid, cleaned and sliced

• 180 g bean sprouts

• 80 g Chinese chives, cut into short lengths

• 3 eggs

• 4 cloves garlic, finely chopped

• 3 tbsp cooking oil

• 2 tbsp dark soy sauce

• 3½ tbsp light soy sauce

• 1½ tbsp oyster sauce

• 1 tbsp sweet soy sauce

• 1–2 tbsp chilli paste or sambal

• ½ tsp white pepper

• 1 tsp sugar

• 2–3 tbsp water

• Lime wedges for serving

Cooking Method

1. Heat the wok over high heat, then add cooking oil.

2. Add chopped garlic and stir-fry until fragrant.

3. Add prawns and squid, and cook for about 1–2 minutes.

4. Push the seafood to one side, crack in the eggs, and scramble lightly.

5. Add the kway teow and gently toss everything together.

6. Pour in the light soy sauce, dark soy sauce, oyster sauce and chilli paste. Mix well so the noodles are evenly coated.

7. Add bean sprouts and Chinese chives, then continue stir-frying over high heat for another 1–2 minutes.

8. Toss quickly until the noodles are hot, slightly smoky and well combined.

9. Serve immediately while hot for the best flavour and texture.