Clam and squid char kway teow
Photo by Tamara West
This recipe requires you to only cook one serving at a time.
|4 tsp||Vegetable oil|
|1 medium||Squid tubes, opened out, scored and cut into 8 pieces|
|1||Shallot, thinly sliced|
|8||Clams, or pipis, scrubbed|
|1 clove||Garlic, chopped|
|1 handful||Wide rice noodles, preheated in microwave*|
|1 tsp||Dark soy sauce|
|1 tsp||Light soy sauce|
|½ cup||Bean sprouts|
|6||Garlic chives, cut in 4cm lengths|
- 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.
- Next add warmed rice noodles. Toss, then add dark and light soy sauces and stir-fry another 10 seconds.
- 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.
- 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.