Char kuey teow

Ingredients

• 500 g (1 lb 2 oz) fresh kuey teow (flat rice noodles)
• 80 ml (⅓ cup) vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon malaysian chilli paste (see page 170)
• 1 lap cheong (chinese sausage), sliced diagonally
• 8–10 large banana prawns (shrimp), peeled and deveined, tails intact
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 eggs (preferably duck eggs if you have them)
• 180 g (2 cups) bean sprouts, washed and drained
• 2 small handfuls of garlic chives, cut into 2.5 cm (1 in) lengths
• Banana leaves, to serve (optional)