CHAR KEOW TEOW
INGREDIENTS
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250g chicken thigh fillets, thinly sliced
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1 tablespoon oyster sauce
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1 tablespoon cornflour
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60ml (1/4 cup) peanut oil
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1 fresh red birdseye chilli, finely chopped
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2 garlic cloves, thinly sliced
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1 teaspoon shrimp paste
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10 (about 250g) green tiger prawns, peeled, deveined
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1 x 1kg pkt fresh flat rice noodles
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65g (1 cup) bean sprouts
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4 green shallots, ends trimmed, cut into 3cm lengths
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125ml (1/2 cup) soy sauce
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60ml (1/4 cup) oyster sauce, extra salt
METHOD
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Step 1
Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.
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Step 2
Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.