It is made from flat rice noodles or kway teow, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard.
