Char Kway Teow

Bahan-bahan (2 porsi)

• 500 g / 1 lb fresh wide rice noodle ((Note 1))
• 2 tbsp lard (, or vegetable oil (Note 2))
• 2 tbsp vegetable oil (, separated)
• 10 small prawns/shrimp (, shelled and deveined)
• 2 g arlic cloves (, finely chopped)
• 1 Chinese sausage / Lup Chong Sausage (, sliced thinly on the diagonal (Note 3))
• 5 cm / 2" piece of fried fish cake (, sliced thinly (Note 4))
• 20 stems garlic chives (, cut into 4 pieces (Note 5))
• 2 1/2 cups bean sprouts
• 2 eggs (, whisked)
• 5 tsp dark soy sauce ((Note 6))
• 4 tsp light soy ((Note 6))
• 2 tsp oyster sauce ((Note 6))
• 4 tsp kecap manis / sweet soy sauce ((Note 6))