*Wok-fried rice noodles (Char kway teow) [Cheong Liew OAM]

from The Great Australian Cookbook: The Ultimate Celebration of the Food We Love from 100 of Australia’s Finest Cooks, Chefs, Bakers and Local Heroes (page 228) by Helen Greenwood

pork back fat
flat rice noodles
lap cheong sausages
garlic chives
prawns
fish cakes (I substituted basa and ocean trout)
dark soy sauce
light soy sauce
bean sprouts

WOW. This is my favourite version of the 3.

MRS B: “Loved the dish. The basa trout and prawns livened by the tiny morsels of Italian sausage.”

Note. I finally got the induction wok to get serious hot. Instant fire when I poured in the oil. (Ignition point of vegetable oil is 406C. So it got to that temperature within seconds). Just had to wait until oil burnt out. Takes a while. I have now got the fire blanket and fire extinguishers out of storage!