300g rice vermicelli (bee hoon), soaked to soften and drained
2 cloves garlic, chopped finely
4 slices young ginger
1 1/2 tbsp preserved soya bean paste (tau chu)
1 tbsp chilli paste
2 sprigs curry leaves
4 cili padi, chopped
3 dried shitake Chinese mushrooms, soaked to soften and shredded
75g carrot, shredded
100g cabbage, shredded
Just enough water
1 tsp salt or to taste
1 tsp sugar or to taste
1/2 tsp pepper
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp thick soy sauce
1 tbsp Maggi concentrated chicken stock
Soak rice vermicelli in cold water for 10 minutes and drain. Set aside.
Heat oil and sauté ginger slices and garlic until fragrant. Add curry leaves, chilli and preserved soya bean paste and chilli paste. Fry until fragrant. Add in sauce ingredients and stir-fry well to combine. Dish out and set aside.
Heat clean wok with two tablespoons oil and fry mushrooms and carrot for 12 minutes. Add in rice vermicelli and return the cooked sauce to the wok. Add in clam meat, cabbage and water. Stir well to combine until evenly blended. Cover and cook for 23 minutes or until vermicelli is soft.
Dish out and serve immediately. (You can get the clam meat by scalding the fresh clams in boiling hot water so that the shells open up.)