Flat rice noodles wok-fried over fierce heat with prawns, cockles, egg, bean sprouts and Chinese chives in a dark and light soy glaze. A Penang hawker-stall classic. Many stalls fry it with pork lard and Chinese sausage; this halal-friendly home version uses oil and extra prawns instead.
Heat the wok
Heat the oil in a wok over the highest heat until it just starts to shimmer.
Fry the aromatics
Add the garlic and chilli paste and stir-fry for thirty seconds until fragrant.
1 minCook the prawns
Add the prawns and cockles and stir-fry for one minute until the prawns turn pink.
1 minAdd the noodles
Add the noodles, dark soy sauce and light soy sauce, and toss constantly for two minutes so every strand colours evenly.
Scramble in the egg
Push the noodles to one side, crack the eggs into the cleared space, and scramble briefly before tossing them through the noodles.
1 minFinish
Add the bean sprouts and chives, toss for thirty seconds just to wilt, and serve immediately.
1 minNo reviews yet — be the first to cook it.