4 tb Oil
5 cl Garlic; minced
5 Dried chillies; up to 10,
-cut into lengths, soaked to
-softed, then ground to a
-paste
5 oz Chicken breast (150 g);
-thinly sliced
5 oz Medium fresh prawns (150 g);
-peeled and deveined
1 lb Fresh flat rice noodles
-(kway teow) (500 g) -OR-
8 oz Dried rice stick noodles
-(250 g)
4 oz Chye sim (125 g)
2 lg Eggs; beaten
2 tb Soy sauce
2 tb Black soy sauce
2 Garlic chives; minced
2 c Bean sprouts (150 g); tails
-discarded
60 g Shelled fresh cockles,
-clams, or mussels, (16 to
-20) (optional)
1/4 ts Salt
Heat the oil in a wok over high heat and stir-fry the garlic until
brown, about 2 minutes. Add 1 to 2 tb of the chilli paste and
stir-fry for another minute. Add the chicken and prawns, and stir-fry
for 3 minutes or until cooked.
Add the noodles, chye sim and eggs, and stir-fry over high heat for 2
minutes until the vegetable is wilted and the eggs are cooked. Add
the soy sauces, chives, bean sprouts, cockles, and season with the
salt. Stir-fry until all the ingredients are thoroughly heated. Serve
immediatley.
Tips:
Malaysian Chinese versions of this dish add pork, fried pork
cracklings, and sweet slices of lap cheong dried sausage.
Chye sim is a leafy green vegetable with crunchy stems, which are
similar in taste and texture to bok choy, which may be substituted.
Mustard greens or sliced cabbage may also be used.
