Step 1

Bring a pot of water to a boil, add dry noodles to the pot, turn off heat, set timer for 1 minute

Step 2

Press the noodles down into the water and loosen them up with chopsticks or tongs

Step 3

Once timer goes off, strain the noodles in a colander. Do not rinse with cold water

Step 4

Place the colander in an airy, cool place and cover with a clean, dry cloth

Step 5

Let it sit for 30 minutes and then toss to loosen

Step 6

Set aside This process will give you better results because it requires less time in the hot water so the noodles will not likely break apart.

Step 7

In a large mixing bowl, place the dry noodles in the bowl and add boiling water

Step 8

Wait for 4 minutes

Step 9

Use chopsticks or tongs to help loosen the starches to release the noodles

Step 10

Keep loosening the noodles until all the noodles have separated. This should take approx. 7-8 minutes

Step 11

Strain in a colander and let it air-dry for an hour

Step 12

Set aside

Step 13

If you were not able to purchase the mung bean sprouts with the heads and tails removed, then you’ll need to remove them the 150g refers to the weight of mung bean sprouts with heads and tails already removed

Step 14

Clean and slice onion, green pepper, red pepper into thin strips

Step 15

Cut the Chinese chives and green onions into 10 cm pieces. Put the white parts of the green onions with the sliced onions as they need to be cooked longer

Step 16

Cut the Char siu into thin strips

Step 17

Beat 3 eggs in a bowl and set aside

Step 18

Wash and devein the shrimp, dry and add 1 tsp of dark soy sauce to it, mix well and set aside The dark soy will help you achieve the “wok hei” taste

Step 19

Heat your wok to high heat

Step 20

Add 1 tbsp of oil to the wok

Step 21

Add the prepared rice noodles and toss them in the wok for approx. 1 minute. Remove the noodles and set aside the purpose of this step is to toast the noodles and loosen them

Step 22

Add 2 tbsp of oil to the wok and reduce heat to medium high

Step 23

Add shrimp to the wok and stir fry for 10-20 seconds until they curl up and turn colours. Remove from heat and set aside. Leave the oil in the wok

Step 24

Turn heat up to high. Wait 30 seconds

Step 25

Add sliced onions, green peppers, red peppers and chilies. Stir-fry until aromatic

Step 26

Add sliced Char siu. Stir-fry for 20 seconds

Step 27

Make a well in the middle of the wok or push everything to one side and add beansprouts. Stir fry the beansprouts by itself for around 20 seconds and then mix it with the other ingredients

Step 28

Add 1 tbsp cooking wine to the edge of the wok, add ½ tsp salt and stir-fry for 10 seconds

Step 29

Make a well in the middle of the wok. Add the eggs in the well. Let it sit for 10 seconds. Then stir-fry everything together Making a well in the middle will help to gather all the oil in the middle and concentrate the heat there. This will make the egg more aromatic

Step 30

Add shrimp

Step 31

Make a well again and add 2 tbsp curry, 1 tsp turmeric and 2 tbsp light soy sauce into the well In Cantonese cooking, all sauces should be added on the wok and not on the food to enhance the flavours of the sauce. Adding to the “wok hei”

Step 32

Add the rice noodles and stir fry with a spatula and chopsticks for best results. Ensure that all the ingredients are mixed well together. Stir-fry for a minute Be sure not to over-cook as the char siu may become dry

Step 33

Add Chinese chives, green onions and turn off heat

Step 34

Mix well and serve