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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