| 2 | | Chinese sausages (lop cheong) |
| 1/4 | lb | Medium shrimp (36 to 40 per pound), shelled and deveined |
| 1 | ts | Salt |
| 1/4 | lb | Cleaned squid, with tentacles (See Technique Note) |
| 1/4 | lb | Chinese barbecued pork |
| 1/4 | ts | White pepper |
| 1 1/2 | tb | Dark soy sauce |
| 1 1/2 | tb | Light soy sauce |
| 1 | tb | Oyster sauce |
| 2 | lb | Fresh rice noodles, in 5/8-inch-wide strips |
| 4 | tb | Peanut oil |
| 4 | | Cloves garlic, chopped |
| 4 | | Shallots, sliced (1/2 cup sliced) |
| 6 | | Fresh red chiles, seeded and chopped |
| 1 | c | Bean sprouts, tails removed |
| 1 | c | Shredded Chinese cabbage |
| 2 | lg | Eggs |
| 4 | | Green onions, chopped |
| | Fresh coriander sprigs, for garnish |
