Mixed Seafood Rice Stick Noodles

In China , this dish is usually served as a snack. Diners help themselves from the communal dish placed in the centre of the table.

Ingredients:
¼ cup fresh or canned clams
1 lb rice sticks
3-4 tbsps oil
2 onions, thinly sliced
3 slices ginger root, shredded
3 slices bacon, shredded
2 tbsps salted mustard greens
4 large dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
1 ½ tbsps dried shrimp, soak for 15 minutes and drained
6 tbsps stock
3 tbsps soy sauce
1 tsp salt
2 tbsps lard
1/4 -1/2 lb broccoli, separated into florets
¼ cup shelled shrimps
¼ lb fresh squid, shredded
6 oysters (optional)
2 tbsps dry sherry

Directions:

1. If using fresh clams, remove from their shells. If using canned ones, drain. Cook the rice stick noodles in boiling water for 7 to 8 minutes; drain and rinse in a colander under cold running water to wash away any excess starch.
2. Heat the oil in a large pan. Add the onions, ginger, bacon, pickles (mustard greens), mushrooms, dried shrimps and clams and stir-fry over moderate heat for 3 minutes. Add half of the stock, 2 tbsps soy sauce and the salt; continue to stir fry for a further 1 ½ minutes. Add the noodles and mix well. Increase the heat to high and cook, stirring, for a further 3 to 4 minutes. Remove from the heat.
3. Melt the lard in another pan. Add the broccoli and stir-fry over high heat for 2 minutes. Add the remaining soy sauce and stock, the fresh shrimps, squid and oyster, if used; stir fry for 2 minutes. Sprinkle in the sherry and remove from the heat. Keep hot.
4. Return the noodle mixture to the heat and stir fry for 30 seconds until heated through, then transfer to a large serving dish. Garnish with the broccoli and fish mixture and serve hot.