Char Kway Teow

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 (450 g) packet thick fresh rice noodles
• peanut oil, to coat
• 3 red bird's eye chilies, thinly sliced
• 1 tablespoon peanut oil
• 2 garlic cloves, crushed
• 2 small single chicken breast fillets, thinly sliced
• 8 green medium prawns, peeled leaving tails intact, deveined
• 3 green shallots, ends trimmed, cut into 4cm lengths
• 2 teaspoons dark soy sauce
• 2 teaspoons light soy sauce
• 2 eggs, lightly whisked
• 100 g bean sprouts

Recipe

• 1 cook the noodles following packet directions. drain and transfer to a heatproof bowl. add a little oil and gently toss to coat the noodles.
• 2 place the chilli in a mortar and gently pound with a pestle until finely crushed.
• 3 heat the oil in a wok over high heat until just smoking. add the chilli and garlic and stir-fry for 10 seconds or until aromatic. add the chicken and stir-fry for 2 minutes or until just cooked through. add the prawns and stir-fry for 2 minutes or until prawns curl and change colour.
• 4 add the noodles, shallot, dark soy sauce and light soy sauce and stir-fry for 2 minutes or until combined. transfer the noodle mixture to a heatproof bowl. add the egg to the wok and cook for 30 seconds. return the noodle mixture to the wok and stir-fry for 1-2 minutes or until egg is just set. remove from heat. add bean sprouts and combine. serve.