How I miss the days when I can just walk to a nearby coffee shop and order a plate (or two) of noodles. Now, I have to exert some effort to satisfy a craving, lol. While this is not hawker stall quality, it is still good enough to appease. Enjoy!
1 pound dried flat rice noodles
3 tablespoons lard
4 cloves garlic, thinly sliced
3 tablespoons light soy sauce
2 tablespoons fish sauce
1 tablespoon dark soy sauce
1 (10-ounce) can baby clams, optional
6 large eggs, lightly whisked
A lot of garlic chives (I would use less if I had bean sprouts on hand)
To prepare the noodles: bring a large pot of water to a boil and turn off heat. Submerge noodles in the hot water, cover the pot, and let noodles soak until softened, about 5 to 7 minutes; drain. In a large nonstick skillet, heat lard over medium-high heat until shimmering. Add garlic and cook until fragrant and light golden brown, stirring constantly. Add drained noodles, all the sauces (you can combine them in a bowl when prepping), and clams (if using). Cook, stirring, and tossing until noodles are evenly coated. Stir the noodles to the side a little and add whisked eggs to the pan; cook eggs, stirring constantly until they are almost fully scrambled. Then, stir the eggs and noodles together until evenly combined. Turn off heat, and stir in chives. Serve with your favorite hot sauce (we love Sriracha).
