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Fried Kwetiyau for lunch. I'm not sure how to spell it. A hawker's food stall staple and a favourite among locals.My dad absolutely adores them. It's basically flat rice noodles stirfried in soy sauce and chilli paste with tofu,beansprouts,pak choy and seafood.

What you'll need:
400g of seafood. I used prawns,mussels and calamari.
A 400g pack of broad flat rice noodles
A handful of beansprouts
A block of firm tofu, diced
4 garlic cloves
10 Tbsp dark soy sauce
1 Tbsp of chilli paste
2 Tbsp of light soy sauce
2 stalks of pak choy
5 stalks of chives cut into medium lengths

How to make them?
Boil the rice noodles for 5 minutes until cooked.
Fry the chopped garlic and the chilli paste until fragrant. Careful not to burn it like i almost did.
Quickly add in the beaten eggs and stir quickly
Add in the seafood and tofu and stir fry until cooked for at least 3 minutes
Add in the noodles and the soy sauces and stir fry on high heat.
Lastly, add in the pakchoy,chives and beansprouts until wilted.

Cooking it under really high heat, it creates this charred crust on the bottom, which gives kue tiao that signature smoky,nutty flavour. Something to do with the mythical "wok's breath".So dont panic if the noodles start sticking on the pan. Just scrape the crust and mix with the noodles! Voila! Served best with pickled chillis and sweet chilli. Yum.
Mine was a bit too hot since i put 2 tablespoons of chilli paste.
Have a go at it!