Char kway teow/fried flat rice noodle

Ingredients

• 500 g Kway Teow/Flat Rice Noodle, loosen
• 150 200 g Bean Sprouts
• 4 - 5 Cloves Garlic, chopped
• 15 g Preserved Radish, chopped
• 15 g Chives, cut into 1-inch length
• 250 g Prawns, peeled
• 1 Lap Cheong/Chinese Sausage, casing removed and sliced
• 400 g Cockles/Blood Clams
• 4 Eggs
• 4 5 tablespoons Peanut Oil/Lard
• Ground White pepper
• Chili paste/Sriracha Chili Sauce to taste
• Sauce
• 2 tablespoons Oyster Sauce
• 3 tablespoons Dark Caramel Sauce or 4 tablespoons Dark Soy Sauce
• 2 tablespoons Soy Sauce

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Preparation

• If using frozen Blood clams, defrost and wash. Pour in some boiling water onto the clams for about 40 seconds and drain. Then shell the clams and set aside.
• Heat a large wok over high heat. Add 1 ½ tablespoon of oil and toss in the preserved radish and garlic. Give it a quick stir and mix in prawns and Chinese sausage.
• Stir and mix in the noodles. Then add in 2 tablespoons sauce, chili paste and give it another quick stir.
• Push the noodles aside and add in another ½ tablespoon of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back.
  
• Then toss in the bean sprouts and adjust the seasoning with extra sauce if necessary.
• Stir until well combine and add in the clams, chives and a few dashes of white pepper and cook until well combine.
• Serve immediately.

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