Stir-fried flat rice noodles stirfried with kale, prawns, egg and Chinese sausage. The finest supposedly combines the sweetness from the seafood and sausage, savory from the sweet dark soy sauce and a bit of smokiness from the high heat of a wok. Variations are found throughout Singapore and Malaysia.

1/2 lb fresh wide rice noodles

1/2 lb fresh egg noodles

1/4 cup canola oil

1 Chinese sweet sausage (lap cheong), sliced thin on the bias

2 tablespoons minced garlic

1/4 lb shrimp, peeled, deveined and chopped

1 cup thinly sliced fish cake

2 eggs, beaten

2 cups beansprouts

1 cup Chinese garlic chives


1/4 cup sweet soy sauce

3 tablespoons fish sauce

2 tablespoons sweet soy sauce

1 tablespoon light soy sauce

1 teaspoon chili paste

3 tablespoons water

In a small bowl, combine the seasoning ingredients and set aside.

Heat a wok or a large non-stick saute pan over high heat until the pan is smoking hot. Add 2 tablespoons of oil and stir fry the rice and egg noodles until the separate and begin to turn crisp and golden brown, about 5 minutes. Transfer the noodles to a platter.

Reheat the wok over high heat and stir-fry the Chinese sausage until crispy, 1 minute. Add the garlic, fish cake slices and shrimp, stir-frying until the shrimp is just opaque. Push the ingredients aside in the wok and add the beaten egg, scrambling until it’s just set. Add the noodles back to the pan and toss everything together. Pour the seasoning sauce over the noodles, stir-frying until the ingredients are well combined. Add the bean sprouts and chives and toss with the noodles until heated through, about 2 minutes. Do not overcook or over stir or the noodles will fall apart. Serve immediately.