Ingredients /nutrition
- 200 g thinly sliced chicken breast
- 200 g peeled prawns
- 4 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp ground coriander
- 1 pinch Chinese five-spice powder
- 110 g dried Chinese egg noodles
- 50 g French beans
- 2 finely crushed garlic
- 1 tsp grated root ginger
- 2 finely chopped red chilies
- 1 tbsp dark soy sauce
- 1 tbsp lime juice
Methods / instructions
- Combine chicken, prawn, 1 tbsp vegetable oil, sesame oil, ground coriander and five-spice powder. Set aside.
- Cook noodles according to packet instructions.
- Meanwhile, heat up wok and add 2 tbsp of oil.
- Stir fry chicken and prawns for 2 minutes.
- Remove from heat and drain on kitchen paper towel.
- Add vegetables into wok and stir fry for a minute.
- Transfer chicken and prawn in a serving bowl and keep warm.
- In a medium pan, heat remaining oil and add remaining ingredients. Gently stir fry for 5 minutes, bring to boil and remove from heat.
- Drain noodles and give a quick toss together with chicken, prawn and garlic mixtures.
- Serve immediately.
Servings: 4
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