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