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
- 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.