Kuai tiao khua kai

Method

1. 1 Blanch the wide rice noodles until just soft, then drain thoroughly.
2. 2 Sauté minced garlic in oil until golden and fragrant, then add sliced chicken and squid and stir-fry until cooked through.
3. 3 Push the filling aside, crack the eggs into the pan and beat them, then let the eggs set.
4. 4 Add the rice noodles and stir-fry over high heat until the noodles stick to the pan and develop a distinctive smoky flavor.
5. 5 Season with soy sauce, stir for another minute, then serve on a layer of shredded lettuce.