Char Kway Teow

Step 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.

Step 2

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

Step 3

Whisk the eggs in a mixing bowl

Step 4

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

Step 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).

Step 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.

Step 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

Step 8

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.

Step 9

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

Step 10

Whisk the eggs in a mixing bowl

Step 11

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

Step 12

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).

Step 13

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.

Step 14

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