We all enjoy the dish from it's mild curry flavour, the crunchiness of the vegetables and of course the prawns. However when it's just Noel and myself ordering we get chilli added to give it that extra kick of heat.
I have used chicken but traditionally Chinese Roast Pork would be used. There is actually no limit to the amount or type of vegetables you could put in this dish - I have once heard this dish refered to "as the asian way clear out the fridge".
Points per serve: 4
1 teaspoon soy sauce
1 pinch salt
1/2 teaspoon sugar
1 teaspoon cornflour
few drops of sesame oil
300 gram chicken breast fillet, thinly sliced
2 eggs, beaten
250 grams rice vermicilli
300 grams raw prawns
1 onion, thinly sliced
2 carrots, peeled and julienned
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
200g bean shoots
1/2 cup water
2 teaspoons chicken stock powder
2 tablespoons soy sauce
1 tablespoon mild curry powder
In a small bowl, combine soy sauce, salt, sugar, cornflour and sesame oil. Add chicken and toss to coat. Let stand.
Soak the noodles in hot water for 10 minutes.
Spray wok or small frying pan with cooking spray, over a high heat add eggs and scramble. Remove on to a plate. Wipe out the wok with a paper towel.
Spray wok and reheat. Add marinated chicken and cook, tossing, for 3 minutes or until just cooked. Remove to another plate.
Heat wok, respray with cooking spray add the onions and carrot and cook for 3 - 5 minutes. Add capsicum, continuing to toss for a further 2 minutes. Add the prawns and toss for 2 - 3 minutes or until pink in colour. Return chicken and eggs to the pan. Add the noodles and bean shoots. Combine water, stock powder, soy sauce and curry powder and add to pan. Cooked until heated through.
(click here for a printable version of this recipe)