Char Koay Teow

Ingredients:

1 tsp.	Salt dissolved in 6 tablespoons water
6 tbsp.	Lard for frying
4	Fresh Eggs, beaten
2 tsp.	Garlic, minced
1 packet	Flat rice noodles (kway teow)
1/4 lb.	Bean sprouts, washed and drained
2 tbsp.	Dark soy sauce
1/4 cup	Chili sauce (available in Asian Stores)
1 pc.	Chinese sausages, sliced thinly and fried
1/4 cup	Chives, cut into 1-2 inches in length
1/2 lbs.	Cockles, shelled, uncooked
2 tbsp	Sweet thick black sauce

Procedure:

Heat large wok until smoking hot, add lard and fry garlic until slightly brown, then add the rice noodles and bean sprouts.

Add in the salt dissolved in 6 tbsp water mixture and dark soy sauce, stir-fry for1 minute.

Add 4 tablespoons lard and scramble the eggs, and mix scrambled eggs into noodles then add chili sauce.

Add the sausages, and stir-fry for one more minute, add some lard to sides of wok if necessary to avoid sticking.

Make space in center of noodles, then add the cockles and cover with noodles.

Add in chives and sweet thick black sauce and toss for half minute.

Serve hot in a serving platter.

Serve 6 people.

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