Char Kway Teow

• 1 (450 g) packetthick 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

1. Cook the noodles following packet directions.
2. Drain and transfer to a heatproof bowl.
3. Add a little oil and gently toss to coat the noodles.
4. Place the chilli in a mortar and gently pound with a pestle until finely crushed.
5. Heat the oil in a wok over high heat until just smoking.
6. Add the chilli and garlic and stir-fry for 10 seconds or until aromatic.
7. Add the chicken and stir-fry for 2 minutes or until just cooked through.
8. Add the prawns and stir-fry for 2 minutes or until prawns curl and change colour.
9. Add the noodles, shallot, dark soy sauce and light soy sauce and stir-fry for 2 minutes or until combined.
10. Transfer the noodle mixture to a heatproof bowl.
11. Add the egg to the wok and cook for 30 seconds.
12. Return the noodle mixture to the wok and stir-fry for 1-2 minutes or until egg is just set.
13. Remove from heat.
14. Add bean sprouts and combine.
15. Serve.

rice noodles, peanut oil, red bird, peanut oil, garlic, chicken, prawns, green shallots, soy sauce, soy sauce, eggs, bean sprouts

Taken from www.food.com/recipe/char-kway-teow-303758 (may not work)