Serves 2 | Takes 20 minutes to make, 20 minutes to cook
INGREDIENT
100g skinless, boneless chicken thighs, sliced into strips
100g peeled large, raw prawns, deveined and cut crossways in half
150g dried rice vermicelli noodles
5–6 tbsp groundnut oil
2 eggs, beaten
2 tbsp Madras curry powder
1 medium onion, sliced
1 red pepper, deseeded and sliced
100g beansprouts, topped and tailed
100g Chinese barbecue pork (char siu), sliced into strips (optional)
4 spring onions (green and white parts), sliced diagonally
sprigs of fresh coriander, to garnish
For the chicken and prawn marinade
1cm piece of fresh root ginger, peeled and finely chopped
1 tbsp cornflour
2 tbsp Chinese rice wine or dry sherry
1 tbsp light soy sauce
1 tsp golden caster sugar
½ tsp salt
½ tsp freshly ground white pepper
For the sauce
50ml hot chicken stock
1 tbsp Indonesian sweet soy sauce (kecap manis)
1 tsp golden caster sugar
1 tsp salt
1 tsp freshly ground white pepper
HOW TO COOK
Combine the chicken and prawns with the marinade ingredients in a bowl. Leave to marinate for 20 minutes. Whisk the sauce ingredients together in another smaller bowl and set to one side.
Put the noodles into a heatproof bowl. Pour over plenty of just-boiled water and untangle the noodles with a fork, then leave to soak for 5 minutes. Drain in a colander and rinse with running cold water. Set to one side in the colander so that any residual water can continue to drain.
Heat 2 tablespoons oil in a wok or large frying pan on a medium heat. Add the beaten egg and move the pan around to spread the egg out evenly into a thin omelette. When the omelette is firm all the way through and golden on the base, use a spatula to ease around its edges and flip the omelette over. Cook for a further 1–2 minutes until golden on both sides. Transfer the omelette to a plate and let it cool, then slice into strips before setting aside.
Heat another tablespoon of oil in the wok on medium-high heat. Add the marinated chicken and prawns and stir-fry for 4–5 minutes until the chicken is cooked and the prawns have turned pink. Scoop them out into a dish and set aside.
Add 2–3 tablespoons more oil to the wok and heat on a high heat for a minute. Now turn the heat down to medium, add the curry powder and swirl the spiced oil in the wok for 30 seconds until fragrant.
Next add the onion and stir-fry for 1–2 minutes until starting to soften. Add the red pepper and stir-fry for 2–3 minutes, then tip in the beansprouts and stir-fry for a further 1–2 minutes.
Finally, add the noodles, cooked chicken and prawns, omelette strips, barbecue pork (if using) and spring onions. Using chopsticks or tongs, toss the ingredients to combine, then drizzle the sauce over them. Toss a few more times to ensure even distribution and that everything is heated through, then dish up on to 2 plates. Garnish with coriander and serve with forks.
