Friday, February 10, 2012
This popular dish combines the delicacy of Chinese cooking, the heat of Indian
spices, and the fragrance of Malaysian herbs.
6oz (175g) thin Asian egg noodles
2 tbsp plus 1 tsp vegetable oil
5oz (140g) boneless skinless chicken breast, thinly sliced
5oz (140g) medium shrimp, peeled
1 onion, thinly sliced
1⁄2 red bell pepper, cored, seeded, and cut into strips
1 small head of bok choy, sliced
2 garlic cloves, finely chopped
1 fresh hot red chili, seeded and minced
4oz (115g) bean sprouts
2 tbsp light soy sauce
1 tbsp curry powder
2 large eggs, beaten
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 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 and heat. Add the onion and stir-fry for 2 minutes. Add the pepper,
bok choy, garlic, and chili, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for
Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the
eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot. Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.