Char Kway Teow for @AuntieLiz

Char Kway Teow Ingredients: - 3 spring onions, finely sliced - 8 garlic chives, cut into 3cm (1.2 in) strips - 200g (7 oz) fish cake, thinly sliced - 2 Chinese sausages, thinly sliced on an angle - 2 tbsp pork lard - 10 small prawns, peeled and deveined - 2 eggs - 800g (28 oz) fresh wide rice noodles - 2 tbsp each of sweet soy sauce, oyster sauce, and light soy sauce - 1 tbsp chilli paste or sambal - handful of bean sprouts Method: 1. Once all your ingredients are prepped, place a wok over high heat. 2. Heat the pork lard in the wok, then add the Chinese sausage and cook for 1 minute. 3. Add the white parts of the spring onions, fish cake, and prawns. Cook for 1 minute. 4. Add the rice noodles, toss well, and cook for 1 minute. 5. Push the ingredients to one side of the wok and crack in the eggs. Quickly scramble them as they cook. 6. Add the garlic chives and cook for 1 minute before pouring the sweet soy sauce, oyster sauce, and light soy sauce around the edges of the wok. 7. Toss everything together and cook for 1 minute before adding the bean sprouts and chilli paste. 8. Finally, add the green parts of the spring onions, give it one last toss, and you're ready to serve.