Clam and squid char kway teow

Tamara West

This recipe requires you to only cook one serving at a time.

Ingredients

4 tsp	Vegetable oil
1 medium	Squid tubes, opened out, scored and cut into 8 pieces (Main)
1	Shallot, thinly sliced
8	Clams, or pipis, scrubbed (Main)
1 clove	Garlic, chopped
1 handful	Wide rice noodles, preheated in microwave* (Main)
1 tsp	Dark soy sauce
1 tsp	Light soy sauce
1	Egg, beaten
½ cup	Bean sprouts
6	Garlic chives, cut in 4cm lengths

Directions

1. Heat oil in a wok to very hot. Add squid and sliced shallot, stir fry for 10 seconds, then add pipi and garlic, continuing to stir-fry another 30 seconds.
2. Next add warmed rice noodles. Toss, then add dark and light soy sauces and stir-fry another 10 seconds.
3. Push noodles to one side of wok and add beaten egg in a puddle to the other side. Allow egg to become partly cooked, then gently stir noodles and egg together.
4. Finally add garlic chives and bean sprouts, stir-fry a further 10 seconds, then pile into a serving bowl.

*Buy fresh rice noodles from the fridge at Asian grocers. Otherwise slightly under cook dried rice noodles, rinse and set aside in a bowl.