Char Kway Teow (Singaporean chow fun noodle)

1  cup		mung bean sprouts
1/2  cup		yellow onion
1  cup		shredded napa cabbage
3		fresh chili peppers (to taste)
2		garlic cloves
6  ounces		peeled and deveined fresh medium shrimp
1  lb.		fresh rice noodles (or dried rice noodles, prepared according to package directions)
2  tablespoons		oyster sauce
1  tablespoon		dark soy sauce
1  teaspoon		brown sugar
6  tablespoons		oil, for stir-frying
3		eggs, lightly beatens
1  pinch		salt & freshly ground black pepper, to taste
1  tablespoon		chopped fresh cilantro leaves

Tip: For nutritional information on all the ingredients in Char Kway Teow (Singaporean chow fun noodle) just click on each ingredient name. Then adjust the serving size for any Char Kway Teow (Singaporean chow fun noodle) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

#1 Rinse and drain the mung bean sprouts. Peel and chop the onion. Peel the carrots and cut on the diagonal into 1/4-inch pieces. Shred the cabbage. Cut the chili peppers in half lengthwise, remove the seeds and finely chop. Peel and finely chop the garlic.
#2
Cut the barbequed pork (if using) into thin pieces. Cut the sausages (again, if using) on the diagonal into 1/2-inch pieces. Steam the sausages for about 10 minutes. Soak the shrimp in lightly salted warm water for 5 minutes.
#3
In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.
#4
Heat 3 tablespoon oil in a wok over medium heat. Add eggs and scramble. Remove. Heat 3 tablespoons oil in a wok over medium-high heat. Add onions and carrots and stir-fry until the onion is softened. Add the chiles and garlic and stir-fry until fragrant. Add the shrimp and stir-fry unti they turn pink. Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.
#5
Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.
#6
Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously. Push up to the sides and add the sauce in the middle. Heat to boiling, then mix in with the noodles. Add the other ingredients back in the pan. Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg. Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper. Serve hot, garnished with the cilantro.