1Heat a wok, and when it starts smoking, add 3 to 4 tbsps of lard or vegetable oil, fry over high heat and then add garlic. Stir-fry till fragrant for about ½ min.
2Add Chinese sausages and fry till lightly crisp and then add bean sprouts and rice noodles, stir-fry vigorously for a few seconds before sprinkling about 2 to 3 tbsps of the water and salt mixture over the top, stir-frying all the time. Add the thick dark soya sauce and continue stir-frying for a few seconds.
3Push the noodle mixture to one side of the wok, add another 2 to 3 tbsps of lard or vegetable oil and when it is hot, add the lightly scrambled eggs and stir-fry till eggs start getting cooked. Mix well with noodle mixture.
4Push the noodles to the side of the wok again, add 1 more tbsp of lard or vegetable oil and add the chilli paste.
5Stir-fry well for about 5 secs before adding the fish cake, stirring well into the noodle mixture.
6Make a space in the centre of the noodles, add the cockles, cover with the noodles and add the chives and additional sweet dark soya sauce to taste. Stir-fry briefly and then serve.
Photo: Adam Tay