Serves 4
Have all the ingredients ready and easily grabbable beside your wok
4 tablespoons lard oil
2 cloves garlic, minced
400g flat rice noodles (kway teow)
200g egg noodles (mee)
Handful of beansprouts
2 eggs, beaten
2 tablespoons shelled cockles
1 Chinese sausage, steamed and thinly sliced
1 fishcake, sliced
1 tablespoon light soy sauce
1 tablespoon dark, sweet soy sauce
Chilli sauce (optional)
Stock or water to prevent drying out.
Heat a wok until smoking hot over high heat. Add lard oil and fry garlic till fragrant. Add noodles and sautee with light soy sauce for a couple of minutes. Drop in the Chinese sausage and fishcake. Lower heat if it gets too hot. Keep the noodles moving and infusing with all the ingredients. Make a well in centre and mix in the eggs. Add a dash of stock or water for steam. Add dark soy sauce, chilli sauce and beansprouts. Finally add the cockles. Sautee all for a few more seconds. Dish out and serve immediately.