Char Kway Teow also known affectionately as CKT in some circles is a stir fried rice noodle dish with countless variations. My version normally has prawns in it but had leftover chicken and BBQ pork in the fridge so used that instead.

2 dried red chillis, soaked in boiling water for 10 minutes to soften
2 cloves garlic, peeled
3 tbs peanut oil
1 bunch gai lan (Chinese broccoli), stems sliced thinly on diagonal, leaves cut into 4cm lengths
1 lap cheong (Chinese sausage), thinly sliced on the diagonal
1/2 cup leftover soya chicken (from Chinese BBQ shop)
1/2 cup leftover BBQ pork slices
1 tbs light soy sauce
1 tbs kecap manis
300g fresh flat rice noodles
1/2 bunch garlic chives, chopped into 3cm lengths
1. Pound soaked chillis and garlic to a smooth paste in a mortar and pestle
2. Heat 1 tablespoon of oil in a seasoned wok over high heat. When oil starts to shimmer add chilli and garlic paste and cook 10 seconds until fragrant. Add gai lan and stir fry for 1 minute until leaves have softened. Remove contents of the wok to a bowl.
3. Add another tablespoon of oil and fry lap cheong, chicken and pork for 1 minute or until heated through. Remove contents of the wok to a bowl.
4. Add 1 tablespoon oil to the wok and heat until smoking. Add noodles and spread out up the sides of the wok to get nice and charred. Toss a few times to make sure noodles don’t stick. Add soy sauce and kecap manis and cook 20 seconds. Add garlic chives and stir through. Add cooked ingredients to the wok and stir well. Serve immediately.