Penang Char Koay Teow

• Flat rice noodles 500g
• Cockles 100g
• Shrimp 200g
• Bean sprouts 100g
• Soy sauce 3 tbsp
• Garlic 3 cloves
• Garlic chives 50g
• Chili paste 2 tbsp
• Cooking oil 4 tbsp
• Egg 4

How to Make It

• 1

  Divide every ingredient into two equal portions and cook in two batches so the wok stays hot. For each batch, heat 2 tablespoons of oil in a seasoned wok over high heat until it starts to smoke slightly.

• 2

  Stir-fry the batch's minced garlic (3 cloves in total) for 15 seconds until fragrant, then add the shrimp and cook until they turn pink.

• 3

  Add the cockles and bean sprouts, tossing rapidly for 30 seconds to keep them crisp.

• 4

  Push the ingredients to the side of the wok and add the rice noodles, immediately pouring in the chili paste and soy sauce.

• 5

  Toss everything together at high heat for 1 minute, ensuring the noodles are well-coated and achieve a 'wok hei' (breath of the wok) smoky aroma.

• 6

  Push the noodles to the side, crack in 2 eggs, let them set for a few seconds, then scramble and toss them through the noodles. Add the garlic chives and toss for another 30 seconds until just wilted but still bright green.

• 7

  Repeat Steps 1 to 6 with the second batch, then serve immediately while steaming hot so the noodles stay chewy and the bean sprouts stay crisp.