To Prepare Rice Noodles :

• If using 'fresh' flat rice noodles: Gently separate the noodles. If they are too stuck together, do not force them apart. Soak the noodles in warm water for 1 to 2 mins, and using your fingers, gently separate the noodles. Be careful not to soak them too long - noodles should be 'al dente' or they will break up too much when stir frying. Drain thoroughly
• If using packaged 'dried' flat rice noodles: To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water. Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to 'cool off' the noodles. Drain well. It's vital for the noodles to be just 'al dente' - not soft so that it does not break up too much when stir-frying
   

       To stir fry Char Kway Teow :

• In a small bowl, mix the thick, dark soy sauce, light soy sauce with 2 tbsp water This is your flavoring soy sauce mixture
• Heat wok on high, add lard cubes, stir-fry and allow lard to melt to mostly oil
• Remove lard oil into a small bowl
• Heat wok, preferably a cast iron wok to smoking hot, add 4 tbsp of the lard oil [or peanut oil], stir-fry garlic a few seconds, add lap cheong [Chinese sausage] [optional] and stir-fry the lap cheong for about a min
• Toss in fresh shrimp and squid, stir-fry till just turned opaque - do not overcook
• Add noodles, sprinkle 3 to 4 tbsp of the soy sauce mixture all over the noodles, and salt and white pepper to taste
• Gently stir-fry for 3-5 mins
• Make a circular empty space in the middle of the wok, using your ladle to push the noodles up and all around the outer edges of the wok
• Add 1-2 tsp lard or peanut oil, break 2 or 3 eggs [your preference], add a pinch of salt to the eggs
• Roughly scramble the eggs, when it's done, push the eggs aside, add the fresh cockles, stir-fry a few seconds, then fold the noodles over and add 3 tbsp of the pan-roasted chili paste [or more according to your taste]
• Stir-fry gently, allow noodles to get slightly charred in the hot wok, 5-8 mins
• Finally add chives and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the noodles
• Turn off heat, dish onto individual serving plates, add a dash of white pepper and serve hot immediately

Cook's Note: The bean sprouts should be nice & crunchy when the Char Kway Teow is served. Therefore, it's very important to add the bean sprouts at the very last minute - as the bean sprouts will continue to cook & wilt after removal from heat.

For an authentic 'Char-red' Kway Teow i.e. for that 'charred taste', you have to maintain a very hot wok, preferably an cast-iron wok. Also, it is best to divide the ingredients and stir-fry the noodles in smaller or individual servings.