📝 About This Recipe
Transport your senses to the bustling hawker centers of Southeast Asia with this iconic stir-fried noodle dish. Known for its 'wok hei' or 'breath of the wok,' this recipe combines silky flat rice noodles with savory Chinese sausage, succulent prawns, and crisp bean sprouts. It is a masterful balance of sweet, salty, and spicy flavors, charred to perfection over high heat for an unforgettable umami experience.
🥗 Ingredients
The Noodles and Proteins
- 500 grams Fresh flat rice noodles (Kway Teow) (loosened and at room temperature)
- 6-8 pieces Large prawns (peeled and deveined)
- 1 link Chinese sausage (Lap Cheong) (thinly sliced on a diagonal)
- 10-12 pieces Blood cockles (shelled; optional but authentic)
- 1/2 block Fish cake (sliced into thin bite-sized pieces)
- 2 large Eggs (at room temperature)
The Aromatics and Vegetables
- 3 cloves Garlic (finely minced)
- 1 tablespoon Chai Poh (Preserved radish) (minced)
- 2 cups Bean sprouts (tails removed if preferred)
- 1 bunch Garlic chives (cut into 2-inch lengths)
- 3-4 tablespoons Lard or Vegetable oil (lard provides the most authentic flavor)
The Signature Sauce
- 1 tablespoon Light soy sauce
- 1.5 tablespoons Dark soy sauce (for color and sweetness)
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 tablespoon Sambal Oelek or Chili paste (adjust to preferred spice level)
- 1/2 teaspoon White sugar
👨🍳 Instructions
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1
Prepare the sauce by whisking together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and chili paste in a small bowl. Set aside.
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2
If using fresh rice noodles that are cold/stiff, microwave them for 30 seconds or rinse briefly under warm water to loosen the strands without breaking them.
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3
Heat a large wok over high heat until it begins to smoke slightly. This high heat is essential for the 'wok hei' flavor.
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4
Add 2 tablespoons of lard or oil to the wok. Swirl to coat the surface. Add the prawns and Chinese sausage slices.
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5
Sear the prawns for about 1 minute per side until just pink, then push them and the sausage to the side of the wok.
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6
Add another tablespoon of oil if the wok looks dry, then toss in the minced garlic and preserved radish (chai poh). Sauté for 15 seconds until fragrant.
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7
Add the rice noodles and fish cake to the center of the wok. Spread them out and let them sear undisturbed for 30-45 seconds to get a slight char.
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8
Pour the prepared sauce over the noodles. Using a wide spatula, stir-fry vigorously for 1-2 minutes, tossing everything together to ensure the noodles are evenly coated.
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9
Push the noodle mixture to one side of the wok. Crack the two eggs into the empty space, breaking the yolks slightly.
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10
Let the eggs cook for 30 seconds until partially set, then fold the noodles back over the eggs and stir-fry for another 30 seconds.
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11
Add the bean sprouts and garlic chives. If using cockles, add them now as they only need seconds to warm through.
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12
Toss everything together over maximum heat for a final 30-60 seconds until the sprouts are slightly wilted but still crunchy.
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13
Plate immediately while steaming hot and serve with an extra dollop of sambal on the side if desired.
💡 Chef's Tips
Use a heavy carbon steel wok for the best heat retention and charring. Don't cook more than two servings at a time; overcrowding the pan drops the temperature and results in soggy noodles. If you can't find fresh rice noodles, soak dried wide rice sticks in lukewarm water until pliable but firm before frying. Lard (rendered pork fat) is the secret to the most authentic, silky mouthfeel found in Singapore and Malaysia. Work fast! Once the heat is on, the process moves very quickly, so have all your ingredients prepped and within reach.
🍽️ Serving Suggestions
Serve with a side of pickled green chilies to provide a sharp acidic contrast to the rich oils. A cold glass of Barley Water or Sugarcane juice is the traditional way to wash down this smoky dish. Pair with a light Malaysian-style cucumber salad (Acar) to refresh the palate. For a complete meal, serve alongside a few sticks of Satay with peanut sauce. Enjoy immediately; this dish loses its 'wok hei' magic as it cools.