This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.
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.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturehot & spicy, savory
- 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
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.
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.
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.
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.
2008 Dorling Kindersley