Method:

1. Soften noodles in warm water and drain well. Heat half the oil in a small frying pan or wok and fry the noodles until golden brown, turning in a single piece one. Alternatively, reserve the noodles and stir fry through the dish.
2. Place a half cup of water in a large saucepan with a lid and bring to the boil. Add the clams and place lid on, cooking for just a few minutes until the clams begin to open.
3. At the same time, heat a wok and add the remaining oil. Add the garlic, ginger, lup cheong sausage and spring onions and cook until sausage begins to colour.
4. Drain the clams, reserving to liquid they have produced in the saucepan.
5. Add the clams, garlic and chives if using, Light soy and Oyster sauces and ½ cup of the clam liquid and stir gently to combine. Either spoon the mixture over the fried noodle cake or stir through the reserved noodles if preparing that way.
6. For a gluten free alternative, replace the Long Life Noodles with rice or Chang’s Thai-Style Rice Noodles.