Smooth Egg Gravy Kuay Tiaw (Flat Rice Noodles)

There are many methods and styles of cooking this popular Kuay Tiaw which is known as Flat Rice Noodles.  Kuay Tiaw can either be cooked dry, in soup or with sauce.  In Malaysia it is easily available in any food courts, foodstalls, coffeeshops and even restaurants. Today, many home cooks are cooking it in the comfort of most homes. Here's the recipe to share...

Ingredients:
500g kuay tiaw (flat rice noodles)
Bak Choy (peel off unwanted leaves, washed and cut into half vertically)
12 medium fresh prawns (shelled, deveined and seasoned with dash of salt and pepper)
1 piece fish cake (thinly sliced)
Slices of pork tenderloin (seasoned with light soy sauce)
3 cloves garlic (peeled and chopped)
2 tbsp light soy sauce
1 1/2 tsp dark soy sauce
Cooking oil
2 eggs (beaten)

For Sauce:
3 cups water
1 tsp chicken stock granules
1 tbsp Shaoxing Wine
1 tbsp light soy sauce 
1 tsp sesame oil
Dash of Msg/Sugar
Salt and pepper (to taste)

For Thickening the Sauce:
2 tbsp potato starch mixed in 5 tbsp water

Methods:
Preparation for the Kuay Tiaw:

1. Heat 2 tbsp cooking oil in a wok of medium  heat.
2. Loosen the kuay tiaw, add half portion into the heated wok and stir-fry for a minute over high heat.
3. Add light soy sauce, dark soy sauce and fry for another minute or so, allowing the kuay tiaw to sear until lightly charred.
4. Off the heat and transfer to a large dish.  Repeat the same steps for the other portion.

Preparation of Sauces:

1. Heat 2 tbsp cooking oil in the wok and fry the sliced meat until almost cooked, push to the side of the wok, add garlic and fry until fragrant.  
2. Add the fish cake to lightly brown, then add bak choy and give it a quick stir to mix.
3. Add the sauce ingredients and bring to a boil.
4. When the sauce starts to boil add prawns.
5. Adjust the seasoning and add more water if necessary.
6. Reduce heat and let the sauce simmer.
7. Add in the starch mixture gradually while stirring until it thickened, adding more if it is still too watery. 
8. Once you get the right consistency turn off the heat.
9. Add the beaten eggs and stir quickly until eggs start to cook and gravy turns opaque and creamy.

Serving:

1. Divide the kuay tiaw into individual deep plate.
2. Ladle sauce over the kuay tiaw together with the ingredients.
3. Ready to serve!

This recipe is adapted from "Beyond Norm" with slight amendments.