Char Kway Teow: Wok-Fried Rice Noodles, Cantonese-Singaporean Style

Heat a wok over the highest possible heat until smoking. Add 15ml of the oil. Add the lap cheong and stir-fry for 60 seconds until the fat renders and the edges color. Add the shrimp and cook for 60-90 seconds until just pink. Transfer everything to a plate.

Add the remaining oil to the wok. Add the garlic and stir-fry for 15 seconds. Add the separated rice noodles and spread them across the wok surface. Let sit undisturbed for 20-30 seconds to develop color, then toss.

Push the noodles to the side. Crack the eggs into the empty space. Scramble them briefly until about halfway set, then drag the noodles through the curds to combine.

Add the dark soy sauce, light soy sauce, oyster sauce, and fish sauce. The dark soy should sizzle and caramelize instantly on the hot wok surface. Toss vigorously.

Return the lap cheong and shrimp to the wok. Add the bean sprouts and scallions. Toss for 30-60 seconds -- the bean sprouts should retain some crunch.

Season with white pepper. Transfer immediately to plates. Serve with fresh chili on the side.