• 500g lala / clams, soaked in salted water for 30 minutes, drained • 150g EKA FATIMA BIHUN, soaked for 20 minutes to soften, drained • 2 tbsp oil • 5 slices ginger • 800ml chicken stock • ¼ tsp salt • ½ tsp pepper
Garnish: • 1 stalk spring onion, cut into short lengthwise • 2 red chillies, sliced • Fried garlic oil
(Serves: 2-3)