- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 86 Times
This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.
- 6 oz (175g) thin Asian egg noodles
- 2 tbsp plus 1 tsp vegetable oil
- 5 oz (140g) boneless skinless chicken breast, thinly sliced
- 5 oz (140g) medium shrimp, peeled
- 1 onion, thinly sliced
- ½ red bell pepper, cored, seeded, and cut into strips
- 1 small head of bok choy, sliced
- 2 garlic cloves, finely chopped
- 1 fresh hot red chile, seeded and minced
- 4 oz (115g) bean sprouts
- 2 tbsp light soy sauce
- 1 tbsp curry powder
- 2 large eggs, beaten
- Cilantro leaves, for garnish
1. Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.
2. Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 1 minute. Add the shrimp and stir-fry for another 2 minutes. Transfer to a plate.
3. Add 1 tbsp oil to the wok and heat. Add the onion and stir-fry for 2 minutes. Add the pepper, bok choy, garlic, and chile, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for 2 minutes.
4. Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot.
Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.
Nutritional Benefits: low fat.
Caution: cook the shrimp on the day of purchase.
© 2008 Dorling Kindersley