Char kway teow

This filling rice noodle stir-fry is a popular choice at Malaysian street stalls.

 

Ingredients

1 x 450g pkt thick fresh rice noodles
Peanut oil, to coat
3 red birdseye chillies, thinly sliced
1 tbs 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 tsp dark soy sauce
2 tsp light soy sauce
2 eggs, lightly whisked
100g bean sprouts

 

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Method

. 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.
Per serve: 59g protein, 19g fat (4.5g saturated fat), 110g carb, 5.5g dietary fibre, 3610kJ
(860 Cals).