Print
Email
 |
Servings: 6
Ingredients
- 500 g Kway Teow/Flat Rice Noodle, loosen
- 150 â 200 g Bean Sprouts
- 4 - 5 Cloves Garlic, chopped
- 15 g Preserved Radish, chopped
- 15 g Chives, cut into 1-inch length
- 250 g Prawns, peeled
- 1 Lap Cheong/Chinese Sausage, casing removed and sliced
- 400 g Cockles/Blood Clams
- 4 Eggs
- 4 â 5 Tbsp Peanut Oil/Lard
- Ground White pepper
- Chili paste/Sriracha Chili Sauce to taste
- Sauce
- 2 Tbsp Oyster Sauce
- 3 Tbsp Dark Caramel Sauce or 4 Tbsp Dark Soy Sauce
- 2 Tbsp Soy Sauce
View Full Recipe at Seasaltwithfood
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 212 | 63% |
| Total Fat 23.97g | 30% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 518mg | 22% |
| Potassium 166mg | 5% |
| Total Carbs 17.8g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.15g | 5% |
| Protein 15.1g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
