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Ingredients
- 50ml/2fl oz vegetable oil
- 2 garlic cloves, sliced
- 1 teaspoon chopped fresh root ginger
- 2 fresh red chillies, seeded and chopped
- 1 skinless chicken breast fillet, thinly sliced
- 16 raw tiger prawns, peeled and
- deveined, with tails left intact
- 450g/1lb egg noodles
- 100g/4oz green beans
- 225g/8oz beansprouts
- 50g/2oz garlic chives
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- salt and freshly ground black pepper
Instructions
- Heat 1 tablespoon of the oil in a wok or large frying pan, and stir-fry the
garlic, ginger and chillies. Add the chicken, prawns and beans. Stir-fry
for 4–5 minutes over a high heat until the chicken and prawns are both
cooked. Transfer the mixture to a bowl and set aside. - Cook the egg noodles in a saucepan of slightly salted boiling water for
2–3 minutes until tender. - Heat the rest of the oil in the same wok used for the chicken and prawn
mixture. Add the beansprouts and garlic chives. Stir-fry for 1–2 minutes.
Add the noodles and toss to mix. Next, add the soy sauce and oyster
sauce, and season with salt and pepper. - Return the prawn mixture to the wok. Reheat and mix well with the
noodles. Stir in the sesame oil, and serve immediately
