Classic char kway teow most often includes lup cheong (Chinese sausage), but I make a delicious pescatarian version without it. If you’re cooking for omnivores, you can fry a few slices in the oil then remove it before adding the noodles and return it to the wok with the bean sprouts. You can also add some chopped green prawns to this pescatarian version with (or instead of) the clams. Use leftover garlic chives to make a delicious mushroom stir-fry (see video below).
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