Stir-fried rice noodles with chicken, squid and Asian celery (gwi tio kua gai)

This simple street dish is one of my favourites. The technique I use to cook the noodles is called ‘kua’ or dry frying. While I do add a little oil to the wok to begin with, it helps coat the noodles and allows them to char nicely which gives this stir- fry an added depth of flavor.