Prawn and Chicken Noodles
5oz Singapore or Chow Mein noodles
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaohsing)
1 tsp caster sugar
2 tsp mild curry powder (or hot if you like)
1 ¼ cup Chicken stock
1 tbsp vegetable oil
1 garlic clove, crushed
½ tsp fresh ginger, grated
1 small red chilli, seeded and chopped
1 chicken breast, thinly sliced
10oz Cooked medium prawns, peeled, deveined, tails intact
¼ cup Frozen peas
2 spring onions, finely chopped
1 egg, lightly beaten
2 tbs fresh cilantro, chopped
Plus extra cilantro to serve
Put the Asian noodles in a large bowl and cover with boiling water. Soak for about 2 minutes (or according to packet instructions) and drain.
In a small bowl, mix together soy sauce, rice wine, curry powder, sugar and stock.
In a wok heat the oil over high heat and stir-fry the crushed garlic, ginger and chilli for about 1 minute. Then add the chicken pieces and stir-fry for a further 2 minutes. Add the prawns, peas, onion, noodles and soy mixture and stir-fry together for about 1 -2 minutes until heated through.
Stir in the egg very quickly, so that it breaks up and add the cilantro leaves.
Sprinkle with the remaining cilantro leaves and enjoy this delicious curry!