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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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looks interesting 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. 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.
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