Char kueh teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. People eat this noodles all day long from breakfast to supper. Hearty and filling, originally stir-fried in lard and it got a reputation for being unhealthy. But now most people used vegetable oil to make this a much healthier dish. The trick to this dish is to use high heat and cooked one serving at a time for maximum 'wok hey' (wok's breath) Ingredients : 250 gm Kueh Teow (flat rice noodles) 150 gm prawns - shelled 100 grm of meat or cockles (I used char siew) a handful of beansprouts 5 stalks chives or spring onions - cut into 2cm lengths 2 eggs 3 cloves of garlic - finely chopped 2 tsp of chili paste - optional 3 tbsp of light sauce sauce 2 tbsp of dark soy sauce Salt and pepper to taste 1. Heat up wok to high heat, add oil and garlic and fry till fragrant. 2. Add prawns, meat and ground chili and stir-fry for about 20 secs. 3. Add noodles, stir fry for a few second, add in soy sauce and dark soy sauce. Continue to fry until everything is well combined. Add in beansprouts. 4. Push mixture to edge of wok, add a little oil in centre. Add and fry the eggs and then mix everything together. Check seasoning. 5. Lastly add in chives or spring onions and give the noodles a few toss. 6. Dish out and serve hot.