Wok-Charred Flat Rice Noodles with Prawns and Lap Cheong

What you need

• 400 g (14 oz) fresh flat rice noodles, kway teow, about 1 cm wide
• 1 1/2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1/4 tsp white pepper
• 3 tbsp lard, or vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp chili paste, or to taste
• 1 lap cheong, Chinese sausage, thinly sliced on an angle
• 10 raw prawns, peeled and deveined
• 100 g (3 1/2 oz) fish cake, thinly sliced
• 2 eggs
• 150 g (5 oz) bean sprouts
• 1 handful garlic chives, cut into 5 cm lengths

Method

Restated from the original video

1. 1

   Loosen the noodles strand by strand. If they are stiff from the fridge, warm them briefly first so they separate without breaking.

2. 2

   Stir both soy sauces, the fish sauce, sugar and pepper together in a small bowl.

3. 3

   Have every ingredient cut and within reach of the stove, since the cooking takes only minutes.

4. 4

   Heat a wok over the highest heat until it smokes, then add 2 tbsp of the lard.

5. 5

   Toss in the garlic, chili paste and lap cheong and stir-fry until fragrant, about 30 seconds.

6. 6

   Add the prawns and fish cake and stir-fry until the prawns just turn pink, about 1 min.

7. 7

   Add the noodles and the sauce. Toss gently with a spatula, letting the noodles sit against the hot wok for a few seconds between tosses so they char in spots, 2 min.

8. 8

   Push everything to one side, add the remaining lard and crack in the eggs.

9. 9

   Let the eggs half set, scramble them lightly, then fold them into the noodles.

10. 10

    Add the bean sprouts and chives and toss until just wilted and the prawns are cooked through, about 1 min.

11. 11

    Serve right away while the noodles are still smoky.

Imported from asiaflavor.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.