Instructions: Combine sauce ingredients in a small bowl.

Shell and devein shrimp; cut in half lengthwise. Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole. Quarter bok choy and slice crosswise into 1-inch pieces.

Heat a wok over high heat until hot. Add cooking oil and swirl to coat sides. Add garlic and cook, stirring, until fragrant 10 seconds. Add shrimp and squid; cook, stirring, for 1 minute. Add bok choy and cook, stirring, for 30 seconds. Add sauce; cook for 30 seconds. Add rice noodles and bean sprouts; stir-fry for 1 minute. Add egg and cook until set, about 1 minute.

This recipe yields 4 servings.

Comments: If youve ever tried Chinese chow fun, you know that the texture of fresh rice noodles is irresistibly chewy and appealing. Made of water and rice flour, they fry up crispy around the edges and soak up sauces like no other pasta. You can find them in the refrigerated section of Asian markets, where theyre sold as folded sheets (left whole so you can roll a filling around them or cut them into whatever width noodles you need) or as precut ribbons or spaghetti-thin strands. Its best to use fresh rice noodles the day you buy them. Once refrigerated, they become stiff; rinse them gently in warm water to soften them up and to remove the oily film added to keep them from sticking together.

Another stellar example of Singapore street fare chow kway teow, is all about contrasts: soft, fresh rice noodles, tender seafood and crunchy bok choy and bean sprouts - all stir-fried in a deep, dark "secret sauce."

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