Char Kway Teow

Method

1. Heat a wok over the highest possible flame until it begins to smoke, which is essential for achieving the authentic Malaysian wok hei char in this dish.
2. Add the shrimp to the dry wok and sear for approximately 2 minutes per side until they turn pink and slightly charred, then push them to the side of the wok.
3. Add the zucchini noodles, napa cabbage, and pepper to the wok and stir-fry continuously over high heat for 5 minutes until the vegetables are slightly softened but retain a bite.
4. Push all ingredients to the side of the wok, crack the 4 eggs into the center, and scramble them for about 1 minute until just set before folding them through the rest of the ingredients.
5. Drizzle the soy sauce evenly over all the ingredients in the wok and toss everything together with a spatula using swift, high-heat stir-fry motions for a final 3 minutes to meld the flavors.
6. Taste and adjust with additional soy sauce if needed, then plate the char kway teow immediately to preserve the smoky wok hei aroma.