Char Kway Teow

Serves 4-6

200g chicken thighs, finely sliced
200g prawns, peeled and deveined
200g dried rice noodles (or 500g fresh noodles)
100g (1½–2 cups) bean sprouts
3 green shallots, chopped
3 cloves garlic, finely chopped
1 red chilli, finely chopped and crushed
2 tbsp soy sauce
3 tbsp ketjap manis sauce
1 tbsp oyster sauce
½ tsp salt
1 tsp black pepper
Sprigs fresh coriander (garnish)
Sliced chilli (garnish)
Oil (rice or coconut oil) for cooking

Cook noodles following packet directions. Drain and transfer to heatproof bowl. Add small amount of oil to coat noodles.

Heat oil in wok. Add chilli, garlic and shallots. Stir-fry for 20 seconds. Increase heat, add sliced chicken and stir-fry 2 minutes. Add prawns and stir-fry for another 2 minutes.

Season with soy sauce, ketjap manis, oyster sauce, salt  and pepper.

Add bean sprouts and stir-fry for 2 minutes. Add prepared noodles, stir-fry until well mixed and heated through.

Transfer to serving dish. Garnish with chilli and coriander.

This recipe was also published in the March 2015 edition of Border Crossings, the magazine of LCA International Mission.