Char Kway Teow

Step 1: Mix the sauce ingredients together.

Step 2: Do not try to pull the noodles apart while they are cold and hard, or they may break.

Step 3: Place the whole packet in the microwave and heat on high for 1 1/2 to 2 minutes, until the noodles are warm and pliable but not hot. Turn the packet over as needed.

Step 4: Handle the noodles carefully. Measure 500 g (1 lb) into a heatproof bowl and separate any noodles stuck together.

Step 5: If the noodles become cold and brittle before cooking, cover them with cling wrap and microwave for 30 seconds, just until warm, to help reduce breakage.

Step 6: Choose either the base recipe or the easier method below.

Step 7: Heat the lard and 1 tbsp of the oil in a wok or very large, heavy-based skillet over high heat. Swirl the fat around the wok.

Step 8: When the fat starts smoking, add the prawns and cook for 30 seconds.

Step 9: Add the garlic and stir for 10 seconds.

Step 10: Add the noodles. Holding the handle with both hands, toss 4 times to coat them with oil, or gently fold them with a spatula and wooden spoon.

Step 11: Add the Chinese sausage and fish cake. Toss or gently fold 4 times.

Step 12: Add the bean sprouts and garlic chives. Toss or gently fold 6 times.

Step 13: Push everything to one side and add the remaining 1 tbsp oil. Add the egg and cook, moving it around until mostly set, about 1 minute. Roughly chop it with a wooden spoon.

Step 14: Pour the sauce over the noodles and toss to distribute it. Pause between tosses to give the noodle edges a chance to caramelise.

Step 15: Serve immediately.

Step 16: Heat 1 tbsp oil in a large non-stick skillet over high heat.

Step 17: When the skillet is hot, add the prawns and cook for 1 1/2 minutes, until just cooked through. Remove them to a bowl.

Step 18: Add the Chinese sausage and fish cake. Cook for 1 minute, until the sausage is caramelised, then transfer them to the bowl.

Step 19: Add 1 tbsp oil, then add the egg. Cook it, pushing in the edges to make a thick omelette. Once set, roughly chop it with a wooden spoon and add it to the bowl.

Step 20: Add the bean sprouts and cook for about 1 minute, until just starting to wilt. Transfer them to the bowl.

Step 21: Add the lard. Once melted and starting to smoke, add the garlic, then immediately add the noodles. Gently fold 4 times with a spatula and wooden spoon to distribute the oil.

Step 22: Tip the other ingredients back into the skillet along with the chives. Fold gently twice, then pour over all the sauce.

Step 23: Gently toss 4 to 6 times to distribute the sauce, pausing between tosses to give the noodle edges a chance to caramelise.

Step 24: Remove the skillet from the stove and serve immediately.