RICE NOODLES KWAY TE0W

Malaysia
Fresh rice noodles are very good

4 tablespoons oil
2 small onions, thinly sliced                2 Chinese sausages,
2 garlic cloves, minced                        poached in hot water 5 minutes,
4 small fresh red chilies,                     drained, cut into thin diagonal slices
  seeded, chopped                            1/2 pound of shrimp, shelled, deveined
1/4 pound lean pork. thinly sliced           1 cup bean sprouts
                                             2 pounds dry or fresh rice noodles
1/2 pound of squid,                          3 tablespoon of oyster sauce
  cleaned, thinly sliced                     2 large eggs, beaten
      or use                                 5 small scallions, chopped
1/2 pound chopped chicken breast

In a wok heat 2 tablespoons of oil over medium heat. Cook the onions, garlic, and
chilies until soft. Stir in the pork, squid, and sausage, and cook, stirring, for 5 minutes.
Stir in the shrimp and bean sprouts, cook for 5 minutes (or less) stirring - Remove from
the heat. 

In another large frypan, heat the remaining oil until it smokes. Add the
noodles, and stir-fry for 3 minutes. Stir in the soy and oyster sauces, toss to mix well;
then add the beaten eggs, stirring over medium heat until the eggs are set. Add the
noodle mixture to the pork mixture, tossing well, but gently, to blend. 

Serve on a hot platter with the scallions sprinkled on top.