Fried rice noodles with pork, prawns and clams

This is a take on the Chinese/Malaysian classic char kueh teow, sold at the wonderful hawker street stalls in Singapore. The ideal way to cook these noodles is by the portion in a large, industrial-sized wok over high heat so that you get a smoky flavour through the food. Buy red-cooked pork from a Chinese barbecue shop — look for the braised ducks and other delicacies hanging in the window.