• 1 kg flat rice noodles (kwayteow), cut into 1 cm wide strips
  • 400g fresh prawns, shelled and deveined
  • 400g cockles, steamed and removed from shell
  • 250g boneless, skinless chicken breast, cut into strips
  • 450g beansprouts, remove tails
  • 200g chinese chives, cut into 3 cm length
  • 1 tablespoon (15ml) thin soya sauce
  • 2 tablespoons (30ml) thick soya sauce
  • 3 fresh red chillies, pounded
  • 6 cloves garlic, pounded
  • 3 eggs, beaten
  • Salt and pepper to taste
  • 3 tablespoons (45ml) oil 



  • Heat oil in wok and fry the pounded chillies and garlic until fragrant.
  • Add chicken and stir fry for 2 minutes. Add shrimp and quickly stir fry for another 2 minutes before adding the cockles.
  • Add the beaten eggs, making sure to stir quickly so that it doesn't become a hard scramble. Add the light soya sauce, dark soya sauce and beansprouts.
  • Add the noodles and mix thoroughly. Taste and add salt and pepper to taste. Stir fry for another 3 minutes and add the chives before turning off the heat.