Clouds of smoke from the sizzling wok announce this classic Malaysian street food. “Wok Hay” or “Breath of the Wok” is the searing effect of a seasoned cooking pot that gives this dish its characteristic smoky flavor—make sure to preheat your pan to get it very hot. Regular (often referred to as light) soy sauce adds much of the saltiness, while thick soy sauce lends the complex, molasses-like flavor. Do not double this recipe. Instead, make two batches. An overloaded wok won’t create the right sear. If you cannot find fresh rice noodles in your local Asian market, dry rice noodles can be used or you can make your own. Soak
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