4 tbsp. vegetable oil
4 sm. onions, thinly sliced
2 lg. garlic cloves, minced
2 fresh red chilies, seeded & chopped
1/2 lb. shrimp, shelled & deveined
1/2 lb. squid
3 to 4 Chinese pork sausage, steamed, thinly sliced
1 c. fresh bean sprouts, trimmed
2 lbs. fresh rice noodles
2 tbsp. dark soy sauce
2 tbsp. light soy sauce
1 tbsp. oyster sauce
3 eggs, beaten
4 green onions, chopped

Heat 2 tablespoons oil in wok over medium heat. Add onion, garlic and chilies and stir-fry until tender. Add barbecued pork, shrimp, squid and sausage and stir-fry over high heat until seafood is cooked, 2 to 3 minutes. Add bean sprouts; toss lightly. Remove from wok. Cut rice noodles into 1/4-inch wide strips. Heat remaining oil in wok. Add noodles and stir-fry until very hot, 2 to 3 minutes. Add soy and oyster sauces and mix well. Stirring constantly, add beaten egg and cook until set. Return first mixture to wok and toss to mix well. Taste and season with salt and pepper. Turn onto platter and garnish with chopped green onion.

Optional: Use additional 1/2 pound shrimp, if preferred. Serves 8.