Beef chow fun (Gon chow ngau ho)

1. Slice the beef thinly across the grain and mix with the 1 tablespoon of soy sauce, the cornflour and the 1 teaspoon of oil.

2. Soak or cook the wide rice noodles in hot water according to the packet until just soft, then drain and separate them so they don't stick; cut the spring onions into 4 cm lengths.

3. Heat the wok until very hot and fry the beef in 1 tablespoon of oil for 1 minute until just browned; remove.

4. Add 2 tablespoons of oil to the wok, add the noodles, spread them out and leave for 1 minute to char slightly, then pour over the soy sauce and sugar and toss gently, lifting.

5. Add the remaining oil, the spring onions, bean sprouts and beef and toss over high heat for another minute, lifting, until the sprouts wilt slightly but stay crunchy.

6. Serve immediately.

Tip: Cantonese "wok hei" – the breath of the wok – is what matters: the smoky flavour only develops in a very hot wok with small batches, so if your burner is weak, cook it in two goes. Lift the noodles rather than stirring, as they break easily.