Char Kway Teow (Without Kway Teow) by Chef Willin Low
- 100 g fresh cuttlefish, thinly sliced to the width of kway teow (flat rice noodles)
- 1 tsp good quality fish sauce
- 1 tsp good quality dark soy sauce
- 1 tbsp lard
- 1 large egg
- Chives, chopped
- Chilli padi flakes
- Fried pork lardons, cubed
Mix the cuttlefish with the dark soy sauce and fish sauce.
In a wok, heat the lard until it is smoking hot. Saute the cuttlefish quickly for about 10 secs. Break the egg in. Switch off the heat and scramble to ensure the egg coats the “kway teow”.
Sprinkle chilli flakes, chives and lardon cubes on top. Serve immediately.