INGREDIENTS

1 lb. kway teow (fresh rice noodles)
2 oz. barbecued pork
4 oz. small raw prawns
4 oz. small squid (optional)
1 lab cheong (Chinese sausage)
1/2 cup fresh bean sprouts
2 tablespoons lard or oil
1 clove garlic, finely chopped
2 small onions, sliced
2 fresh red chilies, seeded and chopped
1 tablespoons dark soy sauce
1 tablespoons light soy sauce
1/2 tablespoon oyster sauce
2 eggs, beaten
2 green onions, chopped
Peper and salt to taste

COOKING METHOD

Cut kway teow into strips the size of a pencil. Cut barbecued pork into thin slices. Shell and de-vein prawns. Clean squid thoroughly and slice thinly. Boil lap cheong and cut into very thin diagonal slices. Pinch straggly tails off bean sprouts.

Heat 2 tablespoons of oil in wok and stir fry garlic, chilies, and onions over medium heat.

Add barbecued pork, prawns, squid, and lap cheong, and stir-fry for 2-3 minutes or until seafood is cooked.

Add bean sprouts and toss once or twice, then remove mixture from wok.

Heat remaning lard or oil, and when very hot, add kway teow and stir fry until thoroughly heated. Add all seasonings and toss well to mix. Pour in beaten egg and stir fry until set.

Return fried mixture to wok, toss well, and garnish with green onions. Serve hot.

SOURCE: AsianConnections