1 lb (450 g) fresh wide flat rice noodles / kwe tiau. If using dried, soaked in warm water for 20 minutes then discard water
2 handful of beansprouts (washed)
6 cloves of garlics (finely chopped)
2-3 Tbsp of soy sauce or more as needed
1 small cube of chicken bouillon
6 Tbsp of ground red chili paste
1/4 cup of canola Oil + 4 Tbsp of canola oil (Lard for best result)
3 cups of hot water
It is best to use a wok if you have one. Preheat until the wok is stonking hot and smoke started to rise. Add in 1/4 cup of oil and the flat rice noodles and stir fry for about 30 seconds, splash in 2 Tbsp of soy sauce. Dish out and set aside. You may end up with some “crust” on the wok from cooking the noodles. Scrap them off with wooden spoon.
Preheat the wok again until really really hot. Then add in about 4 Tbsp of canola oil and add in the garlic and ground red chili paste and stir-fry until fragrant, another minute.
Push it to the side of the wok, crack in 4 eggs and stir to break the yolk a little bit and then let it cook for about 1 minute, then stir to mix everything. Add in the hot water (it’s important that it’s hot so you won’t reduce the temperature of the wok too much) and chicken bouillon and bring it to a boil for about 1-2 minutes.
Add in the rice noodles that you have stir-fried earlier, and soy sauce. Stir to mix everything, have a taste and add more soy sauce if needed.
Lastly add in the beansprouts and turn off the heat. The beansprouts should be still crunchy. The fried noodles should be red in color and a little bit saucy, but not entirely soupy. Give it a stir one more time to mix everything. Portion into individual serving plate. Serve immediately.