This dish of fried noodles is difficult to perfect, but the final product is totally worth the effort! High heat, a well-seasoned wok and lard are stepping stones to perfection: the more times you cook this, the more attuned your eye and hand will become to the short successive frying stages for the different ingredients. The rice wine is not traditional, but it helps to flame the noodles in a home kitchen—the powerful flames of a hawker wok need no such assistance.
© 2018 All rights reserved. Published by Marshall Cavendish.