Char kway teow

Ingredients

• 450g fresh wide rice noodles
• 250g uncooked medium prawns
• 250g squid hoods
• 1/3 cup (80ml) peanut oil
• 250g firm white fish fillets, skinned, cut into 3cm pieces
• 2 cloves garlic, crushed
• 2 fresh small red thai chillies, chopped finely
• 4cm piece fresh ginger (20g), grated
• 2 eggs, beaten lightly
• 5 green onions, sliced thinly
• 2 cups (160g) bean sprouts
• 120g dried chinese sausage, sliced thinly
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon kecap manis

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