Divide the ingredients into four equal portions and fry each individual portion separately. Use a hot frying pan or wok and high heat.

Bring a pot of water to a boil with water sufficient to cover all the dried koay teow. Put the koay teow into the boiling water and turn off the heat before the water boils again. Leave aside. Just before frying, strain the koay teow using a colander and rinse in cold water.

Finely chop the garlic, peel and devein the prawns, slice the sausage in 2 mm pieces, cut the chives in 3 cm lengths

Fresh flat rice noodles comes in sheets which are stacked and cut into strips. Separate the strips before frying. If using dried flat rice noodles, boil enough water to cover all the dried noodles. Put the noodles into the boiling water and turn off the heat before the water boils again. Leave aside. Just before frying, strain the noodles using a colander and rinse in cold water.

Heat a pan or wok and add the cooking oil when the pan is hot. Spread the oil over the pan or wok, add the garlic, stir, add the prawns, and fry till cooked.

Add the chili paste and stir quickly. Now add the noodles and 2 tsp of the light soy sauce. Stir well for about 1 minute. Add about 1 tablespoon of salted water.

Include the bean sprouts and continue to stir fry for about 1-2 minutes. Add the sliced sausages and mix well with the other ingredients. Add another tablespoon of salted water and stir well.

Make a well in the middle of the wok by moving the contents to the sides. Add 1 tsp of oil and break in an egg. Add 1 tsp of light soy sauce and ground pepper. Scramble the egg until half cooked, then mix it with the noodles.

Add the chives, cockles and fried lard cube and give a good final stir before turning off the fire. If the noodles are stuck to the pan, cover the pan and let the steam soften and separate the bits that are stuck.