Char Kway Teow

Instructions

1. 1 Prepare all ingredients before you begin cooking, as the entire stir-fry process takes only a few minutes. Loosen the fresh rice noodles gently by hand if they are clumped together, being careful not to break them apart.
2. 2 Heat a wok over the highest heat possible for at least two minutes until it begins to smoke lightly. This extreme heat is absolutely critical for achieving wok hei, the signature smoky breath of the wok.
3. 3 Add the oil and swirl to coat the wok surface. Immediately add the minced garlic and sambal, tossing for five seconds until fragrant. Add the shrimp and squid rings, stir-frying for ninety seconds until just barely cooked.
4. 4 Push the seafood to one side of the wok. Crack the eggs directly into the empty space, let them set for ten seconds, then scramble them roughly, breaking them into large curds rather than mixing them completely smooth.
5. 5 Add the rice noodles to the wok and toss them vigorously, lifting and flipping with a spatula and wok combination. Pour the dark soy sauce, light soy sauce, oyster sauce, and fish sauce around the edges of the wok.
6. 6 Continue tossing and flipping the noodles over the highest heat for sixty to ninety seconds, ensuring the sauces coat every strand evenly and some noodles pick up slightly charred edges from the intense heat of the wok.
7. 7 Add the bean sprouts and garlic chives in the final thirty seconds of cooking, tossing them through just enough to warm them while retaining their fresh crunch. Do not overcook the vegetables at this stage.
8. 8 Transfer immediately to serving plates and eat right away. The smoky wok hei flavour fades rapidly as the dish cools, so char kway teow is best enjoyed within minutes of leaving the wok.