Cook Time 20 minutes
3 cloves of garlic, minced
3 tbsp vegetable oil
2 chicken thighs, skin off and thinly sliced
12 prawns, peeled and deveined
2 pak choy, cut into bite-sized pieces
4 spring onions, cut into 5cm lengths
2 tomatoes, roughly chopped
8 fried tofu puffs, halved diagonally
1kg fresh yellow Hokkien noodles
2 tbsp soy sauce
2 tbsp oyster sauce
3 tbsp kecap manis (Sweet soy sauce)
1 tbsp tomato sauce
1 tsp curry powder
Slices of cucumber and tomato and lemon wedges, to serve
Sliced birds eye chillies in soy sauce, to serve
Heat a wok over very high heat and add the oil and fry the garlic for just a moment. Add the chicken and fry until just browned. Add the prawns, pak choy and spring onions, and toss to coat in the oil. When the prawns change colour, add the tomatoes and tofu puffs. Toss for about 2 minutes until the tomatoes and tofu soften.
Add a little more oil if necessary and add the noodles, soy sauce, oyster sauce, kecap manis, tomato sauce and curry powder, tossing the wok for about 3 minutes until the noodles are softened. Move everything to one side of the wok and crack the eggs directly onto the open side. Mix the eggs well and when slightly firm, toss through the noodles.
Serve the noodles with sliced tomato and cucumber, a wedge of lemon, and some sliced chillies in soy sauce on the side.