Char Kway Teow (Wok-Charred Flat Noodles with Clams)

Method

1. 1

   Get a wok smoking hot, then render the lard, or heat the oil, until it shimmers.

2. 2

   Fry the Chinese sausage until the edges curl and the fat runs, then push it aside and add the garlic.

3. 3

   Add the noodles and both soy sauces, and toss hard and fast so the noodles catch and blister against the hot metal.

   💡 Cook one portion at a time — a crowded wok steams the noodles instead of charring them.

4. 4

   Push the noodles aside, crack in the eggs, let them set a few seconds, then break them up and fold through everything.

5. 5

   Add the clams and fish cake and toss until the clams pop open, about 3 minutes.

6. 6

   Throw in the bean sprouts and chives for a final 30-second toss, then plate immediately.