Char kuay teow - fried rice noodle with cockles

Ingredients

• Water 6 tbsp
• salt 1tsp
• Lard/ Oil 8 tbsp (I used less)
• Garlic 2 tsp minced
• Bean Sprouts 310g
• Flat Rice Noodle 310g
• Dark Soya Sauce 2 tbsp
• Egg 4 beaten
• Chilli Paste 1 tsp (I used sambal belachan)
• Chinese Sausage 2, sliced and pan fried
• Fish Cake 50g sliced.
• Cockles 115g
• Prawns 100g
• Dark Sweet Sauce 1-2 tbsp

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Preparation

• 1. Mix water and salt together and set aside.
  2. Heat wok still smoking hot. Add 4 tbsp of oil and add minced garlic. Fry quickly to light brown and add bean sprouts, Rice Noodle (Kuay Teow) and (1) and Soya Sauce. Fry quickly over high heat for 1 min.
  3. Push Kuay Teow to one side of the wok, add the remaining 4 tbsp of oil, add the beaten egg and fry quickly. Fry Kuay Teow with egg.
  4. Add chilli sauce to taste.
  5. Add Chinese sausage, fish cake, prawns and fry for another 1 min.
  6. Spread out Kuay Teow in wok and add cockles*, cover the cockles with the noodles. Add dark sweet sauce and fry for 1/2 min after homogenous. Dish out and serve.
  
  * I soaked the cockles in salted water for 30mins. The salted water is drained off and boiling hot water is added to the cockles. Drain off hot water immediately. The cockles can now be pried open easily. Deshell and use the clam morsel for frying.

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