250g fresh flat rice noodles (kway teow) - loosen strands and use hot water to rinse, drained
180g fresh yellow noodles - loosen strands and use hot water to rinse, then drained.
1 chinese sausage - sliced thinly
1 fish cake - sliced thinly
1 squid tail - cut into 1 inch length
1/8 cup fresh shelled cockles (i do not have them, i substituted with canned shelled clams)
handful of beansprouts - ends trimmed
2 stalks green onions - cut into 4cm length
4 cloves garlic - chopped
1 tbsp sambal belachan
4 tbsp water
5 tbsp cooking oil
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sweet thick soy sauce
- Heat up 3 tbsp of oil in wok under medium heat. Fry the garlic for a while until very lightly browned. Add sausage and fry for a short while. Add fish cake, squid and clams and fry for another one minute. Remove from wok and set aside for use later.
- With the remaining oil, fry the sambal belachan for a while, add in kway teow and yellow noodles and stir fry under high heat for a few minutes.
- Create a well in the centre of the wok by pushing the noodles to the side. Add 2 tbsp of oil in the well and crack the eggs into it, scrambling them a bit. Add the cooked ingredients to the wok and coat the eggs with the noodles and ingredients.
- Drizzle sauce and water over the mixture and stir fry quickly for a while. Add green onion and beansprout and fry for another minute.
- Transfer to a serving plate and serve the char kway teow piping hot.