Singapore Fry Kuay Teow (炒果条)

This is one of the easiest Singapore hawker food to be cook at home. The fragrant comes mainly from garlic and soya sauce.  It became famous with cockles with its unique taste.  You may add that although the ingredient below does not have it.  It is ironical that cockle taste good when half cooked, but it have high risk of carrying bacteria such as Hepatitis.  So I do not recommend here, but you may like to add that (in the last step, so that it is half cooked)

Ingredients (for 1 serving)

1. ½ bowl Yellow noodles
2. ½-1 bowl Kuay teow (flat rice noodles) (should have slightly more proportion of kuay teow)
3. 1 egg
4. 2 tablespoon light soya sauce
5. 2 tablespoon sweet dark soya sauce
6. few slices fish cake
7. few slices of Chinese winter sausage (lap cheong, 臘肠)
8. ¼ bowl or handful of bean sprout (豆芽)
9. 1 garlic
10. Prawn and/or squid (optional, up to your liking on the ingredients)
11. 4 tablespoon cooking oil (you may use lard for this, taste good but not healthy)
12. Chilli paste (can get from supermarket) optional.

Method

1. Wash the beans sprout, minced the garlic, slice the fish cake and winter sausage.  Wash and cut prawn and squid into pieces. 
2. Heat up wok, add oil and fry the garlic till fragrant.
3. Add in winter sausage, and other ingredient like prawn or squid.
4. Add in bean sprout, noodles and kuay teow. Stir fry with high heat, and add in soya sauce and continue to stir fry for about 3-4 mins.   If you like spicy, add the chilli paste.
5. Push the content to a side of the wok, and add a little more oil, crack in the egg and break the yoke and briefly scramble the egg.  When egg is about ¾ cooked, pushed in the rest and stir fry.  Add in ¼ cup water, and the sweet soya sauce, stir for another 1 mins and serve.  (it should be a little damp to be nice and soft.
6. Serve hot.