Family's Delicious Secret 50 - Fried Kway Teow

Ingredients: Flat rice noodles, cabbage, bean sprouts, eggs, pork loin, salt, sugar, soy sauce, oyster sauce, rice wine, potato starch. Instructions: 1. Cut the flat rice noodles into wide strips and separate them one by one. Shred the cabbage. Slice the pork loin into strips, marinate with rice wine and soy sauce. Trim the roots of the bean sprouts. 2. Heat oil in a pan, beat the eggs, and scramble them or fry them into an omelet, then cut into wide strips. Set aside. 3. Add a little more oil to the pan, stir-fry the bean sprouts and cabbage until evenly mixed. Add seasonings (salt, sugar, water). Once the water boils, add the pork strips and stir-fry until separated and cooked. Add the scrambled eggs and stir-fry evenly again. Remove everything and set aside. 4. Mix soy sauce and oyster sauce evenly. Set aside. 5. Wash the pan, heat oil. You don't need much oil, just enough to coat the pan. Once the pan is hot, add the flat rice noodles. Don't stir immediately. Gently shake the pan. When they can slide, flip them over (if you can flip the pan, do so; otherwise, use a spatula). Once both sides have a tiger-skin-like appearance, add the sauce from step 4 to color, and stir-fry evenly. 6. Once evenly colored, add the ingredients from step 3 and stir-fry evenly again to finish. The reason for separately frying the flat rice noodles is to achieve a 'wok hei' (breath of the wok) flavor, which makes it more fragrant. If you find it troublesome, you can add the soy sauce and oyster sauce while stir-frying the ingredients, and add the flat rice noodles directly once the water boils and stir-fry.