Vegetarian Char Kway Teow
- Serves 4

 Ingredients for Vegetarian Char Kway teow

Sauce:
3 tablespoons Thai light soy sauce (Golden Mountain Sauce) 
1.5 tablespoons Kecap Manis
1 tablespoon dark soy sauce
1 tablespoon sugar, optional
1/2 teaspoon salt
2 dashes ground white pepper 

Other Ingredients:
4 tablespoons oil, plus more for frying eggs
3 cloves garlic, finely chopped
1 carrot, cut into matchsticks
1/2 red pepper, cut into matchsticks
1 cup finely sliced cabbage
1 bunch fresh bean sprouts, rinsed with cold water and drained
400g fresh flat rice noodles, completely loosened and no clumps
2 large eggs, optional
1 tablespoon chili paste, plus more if needed
1 bunch Chinese chives, removed about 1-inch of the bottom section and cut into 2-inch lengths

Recipe
  1. Place all ingredients for sauce in a bowl – stir well to combine.
  2. Heat a wok over high heat. Add oil into the wok, followed by chopped garlic – stir well.
  3. Next add carrots, red pepper, and cabbage into the wok. Make a few quick stirs with a spatula until the carrots are slightly soft.
  4. Add bean sprouts into the wok followed by flat noodles.
  5. Add the sauce into the wok and fold in with the rest of the ingredients. Using the spatula, push the noodles to one side, and add another tablespoon oil on the empty area and crack the egg in it. Use the spatula to break the egg yolk and white – scramble and bring it all together with the noodles
  6. Add about a tablespoon of chili paste (if you like it spicy, add more). Continue to stir-fry. Add chives, do a couple of quick stirs, dish out and serve immediately.
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