A hot wok and a fair amount of oil, and you're ready to work it! The oil makes sure the mount of tang hoon doesn't form into clumps but a swift hand is necessary as well because the heat may cause the noodles to stick to the wok. Throw in some seafood (read: prawn, squid and fish cake) for good measure and texture, and bean sprouts, julienned carrots and spring onion for colour and flavour. Liberal dashes — liberal = enough — of soy sauce and cracked black pepper later, you then feast. Ok, that's all.