Fried Rice Noodles (Char Kway Teow)

Ingredients: see picture 

1 pkg of flat rice noodles (in the fridge section of Asian Grocery store)2

2 cups of bean sprouts
1 cup Chinese chives

2 cups of shrimps

1 piece of fish cake sliced

2 strings of Chinese sausage sliced
1 piece of red chili sliced 

3 eggs whisked.
3 cloves garlic minced

2 cloves of garlic minced

Chili paste (sambal) optional
1 cup of cockles (clams) Optional

Make the sauce mixture: 

pinch of salt to taste

pinch of white pepper
2 tbs of dark soya sauce

2 tbs of sweet soya sauce 

1 tbs of light soya sauce
1 tbs oyster sauce or coconut aminos

Method:

Microwave the pkg of flat white rice noodles for 1 min. Take it out of pkg, should be soft. Run it over cold tap water over a colander. The noodles should break up into strips. Leave aside to drain.

Wash bean sprouts in cold water and drain. Wash chives and cut in 1 inch length. 

Clean cockles (if uncooked, blanched in hot water and remove from shells).

In a wok over high heat, add oil nd saute garlic. When garlic is light brown, stir fry Chinese sausage, fish cake, chilis, sambal and shrimp. When they’re cooked, add rice noodles and continue to stir fry. Add the sauce mixture and stir fry. 

Push noodles to the side of the wok, add a tbs of oil in the middle and add the eggs to make scramble eggs. Then continue to stir fry. 

Add cockles and bean sprouts towards the end and stir fry for 1 min.

Remove from wok and serve !