This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 oz (175 g) thin Asian egg noodles||2 garlic cloves, peeled and finely chopped|
|2 tbsp plus 1 tsp vegetable oil||1 fresh hot red chile, seeded and minced|
|5 oz (140 g) boneless, skinless chicken breast, thinly sliced||4 oz (115 g) bean sprouts|
|5 oz (140 g) medium shrimp, peeled and deveined, with tail left attached||2 tbsp light soy sauce|
|1 onion, thinly sliced||1 tbsp curry powder|
|1/2 red bell pepper, cored, seeded, and cut into strips||2 large eggs, beaten|
|1 small head of bok choy, sliced||cilantro leaves, for garnish|
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.
Heat 1 tbsp oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for 1 minute. Add the shrimp and stir-fry for another 2 minutes. Transfer to a plate.
Add 1 tbsp oil to the wok or pan and heat. Add the onion and stir-fry for 2 minutes. Add the pepper, bok choy, garlic, and chile and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for 2 minutes.
Add the soy sauce and curry powder and stir-fry for 1 minute. Add the reserved noodles and pour in the eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok or pan and stir-fry for 1 minute. Garnish with cilantro leaves and serve hot.
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