INGREDIENTS

INSTRUCTIONS

Nothing is more fascinating and delicious than eating at the open- air
street hawker centers in Asia, particularly in Singapore.  Each stall
serves a specialty, typically an honest, unpretentious, home-style
dish for $1 to $3 a plate. This rice noodle dish is hawker food at  its
best. If done right, its fragrance will tell you how good it's  going
to be as soon as it arrives at your table.  Singapore hawkers  will use
whatever seafoods are available, including cockles and  sliced fish
cakes in addition to those suggested in this recipe.  Feel free to
experiment. 1. Steam the sausages for 10 minutes.  Cut  them in thin
diagonal slices. Toss the shrimp with 1/2 teaspoon of  the salt.  Let
them stand for 10 minutes, rinse well with cold water,  drain, and pat
dry. Cut the squid into 1/4 inch rings and tentacles.  Cut the
barbecued pork into 1/4-inch-thick slices. Combine the white  pepper,
soy sauces, and oyster sauce in a bowl; set aside. 2. Just  before
cooking, put the noodles in a large bowl and pour boiling  water over
them. Stir gently with chopsticks to separate the strands,  drain, and
shake off the excess water. 3. Preheat a wok; when hot,  add 2
tablespoons of the oil. Add the remaining 1/2 teaspoon salt and  the
garlic, shallots, and chiles and cook over medium-high heat until  the
garlic is golden brown. Increase the heat to high and toss in the
shrimp and squid; stirfry until the shrimp turn bright orange and the
squid looks opaque white, about 2 minutes. Add the sausage slices,
barbecued pork, bean sprouts, and cabbage; toss and stir until the
vegetables begin to wilt.  Remove everything in the wok to a platter
and set aside. 4.  Add the remaining 2 tablespoons of oil to the wok;
when hot, toss in the well-drained noodles. Gently toss and flip the
noodles to heat them through.  Be careful not to break them; it is
okay if they brown slightly. Push the noodles up the sides of the wok
to make a well in the middle; pour in the soy sauce mixture, then  toss
the noodles gently to sauce them evenly. Make a well again and  break
the eggs into the middle. Without mixing them with the noodles,
scramble the eggs lightly. When the eggs begin to set, add the green
onions and return the seafood mixture. Gently toss together to reheat
and mix. Serve hot, with a hot chill sauce for seasoning to taste.
Garnish with coriander sprigs. NOTE: Both here and in Asia, fresh  rice
noodles are usually purchased rather than made at home.  Look  for them
in Asian markets or Chinese take-out dim sum shops.  This  dish can be
prepared with dried rice noodles; however, it is worth  taking the time
to seek out the fresh variety. Make certain that your  wok is well
seasoned or the fragile rice noodles will break apart and  stick to the
pan.  Although I hesitate recommending that you cook  with a non stick
wok or skillet, they will work fine if you are more  comfortable with
them. TECHNIQUE NOTE; To clean squid, start by  separating all the
tentacles from the heads, cutting across as close  as possible to the
eyes. Squeeze out and discard the hard, pea sized  beak in the center
of each cluster of tentacles.  Rinse the tentacles  and drain them in a
colander. Grasp the mantle (the saclike "body" of  the squid) in one
hand and the head in the other and pull apart; the  entrails will pull
out attached to the head. Pull the transparent  quill out of each
mantle. Discard everything but the tentacles and  mantles. Running a
little water into each mantle to open it up, reach  in with a finger
and pull out any entrails remaining inside. (Working  over a second
colander to catch all the debris will make cleanup  easier.) You can
remove the spotted outer skin or leave it on (I  prefer to remove it).
Transfer the cleaned mantles to a cutting  board, slice them crosswise
to the desired size,and add them to the  tentacles in the colander.
Give everything another rinse and drain  thoroughly.  Makes 4 to 6
servings  From "Asian Appetizers" by Joyce Jue, Harlow and Ratner,
1991. ISBN  0-9627345-1-9.  Posted by Stephen Ceideburg  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1324
Calories From Fat: 168
Total Fat: 18.9g
Cholesterol: 202.4mg
Sodium: 1373.8mg
Potassium: 1695.7mg
Carbohydrates: 267.9g
Fiber: 14.6g
Sugar: 31.9g
Protein: 23.7g