Ingredients
- 1 packet (440 grams) dry egg noodles (Asian noodles such as hokkein or Singapore)
- 1 tablespoon oil (peanut oil)
- 175 grams boneless skinless chicken thighs (2 fillets, thinly sliced crossways)
- 200 grams shrimp (green prawns, peeled, deveined)
- 1 carrot, peeled and halved lengthways and thinly sliced diagonally
- 1 red capsicum, seeded and thinly sliced
- 100 grams snow peas, thinly sliced
- 4 spring onion, thinly sliced diagonally
- 2 tablespoons curry paste (mild)
- 1 tablespoon light soy sauce
- Coriander leaves, to serve
How to Make
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Step 1: Place the noodles in a heatproof bowl and cover with boiling water and set aside for 2 minutes to soak and then drain well.
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Step 2: Meanwhile, heat half the oil in a wok or frying pan over high heat and add half the chicken and stir fry for 2 minutes or until cooked through and transfer to a bowl and then repeat with remaining chicken and transfer to the bowl with the rest of the chicken.
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Step 3: Stir fry the prawns in the wok or pan for 2 to 3 minutes or until prawns curl and change colour and transfer to a bowl.
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Step 4: Add the remaining oil to the wok or pan and add the carrot, capsicum and snow peas and stir fry for 2 minutes or until just tender.
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Step 5: Add the chicken, prawns, noodles, spring onion, curry paste and soy sauce and stir fry for 2 to 3 minutes until heat through and well combined.
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Step 6: Divide among serving bowls and sprinkle with coriander leaves.
We hope you enjoy this recipe!
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