Fried Kway Teow 炒粿條

Ingredients
1kg fresh flat rice noodles
1/4 cabbage, shredded
300g seafood marinara
2 eggs, beaten
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp chili paste
2 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
4 tbsp oil


Method
Blanch seafood in a pot of boiling water for 2 minutes. Drain and set aside. Heat wok with oil over medium-high heat and stir-fry garlic and onion until fragrant. Add chilli sauce and continue to stir fry for 2 minutes. Add kway teow and cabbage and fry, stirring constantly for about two minutes.

Spread all the ingredients around the wok to create a well in the centre, add some oil and pour in the beaten egg. Scramble the eggs lightly, and mix with the noodles when they are slightly cooked.

Add the seafood mix, followed by the sauces and fry all ingredients together for another two minutes. Toss and mix well. Serve hot.