Char Kway Teow

Ingredients

• 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

Directions

1. 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. 2

   Place the chilli in a mortar and gently pound with a pestle until finely crushed.

3. 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. 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.