CHAR KEOW TEOW

Ingredients

  • 250g chicken thigh fillets, thinly sliced

  • 1 tablespoon oyster sauce

  • 1 tablespoon cornflour

  • 60ml (1/4 cup) peanut oil

  • 1 fresh red birdseye chilli, finely chopped

  • 2 garlic cloves, thinly sliced

  • 1 teaspoon shrimp paste

  • 10 (about 250g) green tiger prawns, peeled, deveined

  • 1 x 1kg pkt fresh flat rice noodles

  • 65g (1 cup) bean sprouts

  • 4 green shallots, ends trimmed, cut into 3cm lengths

  • 125ml (1/2 cup) soy sauce

  • 60ml (1/4 cup) oyster sauce, extra salt

METHOD

  • Step 1

    Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.

  • Step 2

    Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.