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The Noodle 100 · make it at home

Char kway teow with cockles and Chinese sausage

25 min · 1 plate (repeat for each)

Flat rice noodles fried over the hottest flame you have with dark soy, lard, egg, prawns, cockles and Chinese sausage. The smoky 'wok hei' only comes one plate at a time.

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The real one

You need

• 200 g (7 oz) fresh flat rice noodles (kway teow), loosened
• 50 g (2 oz) thin yellow noodles (optional)
• 2 tbsp lard or oil, 2 cloves garlic minced
• 4 raw prawns, 1 Chinese sausage (lap cheong) sliced thin, a small handful cockles or clams (optional), a few slices fish cake
• 1 egg
• For the sauce: 1 tbsp dark sweet soy (kecap manis), 1 tsp dark soy, 2 tsp light soy, 1 tsp fish sauce, 1 tsp sambal chili
• A handful bean sprouts, a few garlic chives

How to make it

1. Prep (5 min): Mix the sauce. Loosen the noodles by hand (microwave 30 seconds if they are cold and stiff).
2. Fry (2 min): Heat the wok until it smokes hard, add the lard, then the garlic, prawns, sausage and fish cake for 1 minute.
3. Noodles (2 min): Add the noodles and sauce and toss, letting them sit 15 seconds at a time to char before tossing again.
4. Egg (1 min): Push aside, crack in the egg, let it set a little, then fold through.
5. Finish (1 min): Add the cockles, sprouts and chives, toss 30 seconds and serve at once.

Tips

• Fresh noodles from an Asian grocer are a must; dried ones break.
• Cockles should be barely cooked; add them last.

Chef Amazing's own home version, in our words; not any shop's recipe.