Char Kway Teow

• 500g kway teow noodles – flat rice noodles – Hor Fun
• 6 large shelled and deveined prawns
• 1 cup bean sprouts
• Handful Chinese Chives (cut into 4 cm lengths)
• 1 spring onion
• 1 tbsp finely chopped garlic
• 2 eggs

Sauce

• 1 tsp sambal or Chili paste to taste
• 2 tbsp Kecap Manis (Sweet Soy Sauce)
• 100ml chicken stock
• a pinch of salt
• 3 tbsp cooking oil

1. Soak the egg noodles in hot water for 3–5 minutes, until they have separated, then drain them and leave to dry on a clean tea towel for 10 minutes.

2. Prepare your vegetables: slice your Chinese chives and the spring onion into fine matchsticks and put them into a small bowl.

3. Whisk the eggs in a mixing bowl

4. Mix the sauce ingredients, leaving the chicken stock to one side

BUILD YOUR WOK CLOCK: place your eggs at 12 o’clock, then arrange the Chinese chives, prawns, bean sprouts, noodles and sauce bowls and lastly your spring onion clockwise around your plate.

5. Heat the vegetable oil in a wok over a high heat until smoking, then pour the whisked egg into the wok. Carefully fold over the egg with a ladle so as not to burn it. Once the egg is halfway cooked push the egg to one side of the wok to allow space for your veg and heat until smoking-hot (you may remove the egg from the pan if you feel more comfortable or have a small wok and need the space).

6. Add more oil to your wok, once smoking-hot, add the Chinese chives stir-fry for 1 minute, then add the prawns and stir-fry for a further 30–60 seconds until they are lightly browned.

7. Add the bean sprouts to the wok and stir-fry for another 20–30 seconds, then add the noodles and stir-fry for 1 minute before pouring over the sauce. Continue to cook, stirring, until the ingredients are thoroughly combined and the noodles have dried out a little and are just starting to stick to the bottom of the wok. Serve in a large bowl and scatter over the spring onion to finish