Prawn Char Kway Teow

Wok hei, the breath of the wok, is just very high heat and a very small amount of food. A home hob cannot do four portions at once and should not try. Cook one, eat one, cook the next. It takes three minutes each.

1. 1

   Separate the noodle strands gently with your fingers before they go anywhere near the pan. Cold clumped noodles tear when you toss them.

   For this step

   • 400 g fresh flat rice noodles
2. 2

   Get the pan as hot as it will go with half the oil, until the oil is just short of smoking.

3. 3

   Add half the garlic and half the prawns, cook for 45 seconds until the prawns turn opaque at the edges, then push them up the side.

   For this step

   • 200 g raw prawns
   • 1 handful garlic chives
   • 4 cloves garlic
4. 4

   Crack in an egg, let it set for 15 seconds, then break it up and add half the noodles, half the soy sauces and half the chilli paste.

   For this step

   • 400 g fresh flat rice noodles
   • 1 tbsp dark soy sauce
   • 2 tbsp light soy sauce
   • 1 tbsp chilli paste
5. 5

   Toss hard for 90 seconds, pressing the noodles flat against the pan between tosses so they catch and pick up colour.

   For this step

   • 400 g fresh flat rice noodles
6. 6

   Add half the beansprouts and chives, toss twice, and tip it straight onto a plate. Wipe the pan and repeat for the second portion.

   For this step

   • 1½ cups (110 g) beansprouts
   • 1 handful garlic chives

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