Char Italy Mee

A Penangite always have her cravings of Char Kway Teow!  When you live so far away from home, the nearest best thing one can get her hands on, to re-create this yummy dish would just do!

I have some fetucini leftover in the fridge, about 2 portions.  My mom use to make the soya sauce mix before cooking char kway teow and her mix would normally be dark soya sauce, light soya sauce, salt and pepper.  Lazy cook hates washing up so would be just add in as I fry.

In a hot pan, medium to high heat, add a tbsp of oil, then chopped garlic, bacon and then fetucini.  I add a tbsp of bacon because difficult to find prawns here and expensive too.  Top with a tsp dark soya sauce and harissa, stir the pan.  Harissa is Tunisian chilli paste and I find it close to the taste of Chilli Boh. Then make a hole in the centre add a tbsp of oil and break 2 eggs into the oil, top with a dash of pepper and a tsp of light soya sauce.  I also add a dash of  pepper and a tsp of light soya sauce all over the fetucini.  Stir fry till the colour are even and the egg cooked.

Char Italy Mee with a tube of Harissa