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225 g
225 g
5 tablespoons
1 tablespoon
1 teaspoon
115 g
55 g
55 g
2
1 teaspoon
2
1 tablespoon
1 tablespoon
2 tablespoons |
chicken breast fillet, very thinly sliced
raw prawns, peeled and deveined
groundnut (peanut) oil
sesame oil
ground coriander
dried thin egg noodles
mange tout
French beans, halved
cloves garlic, finely crushed
grated fresh root ginger
fresh red chilies, cored, seeded and
finely chopped
dark soy sauce
lime juice
chopped coriander leaves
toasted candlenuts or cashew nuts
pinch Chinese five spice powder |
Method :
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Put chicken and prawns into a
non-reactive bowl.
-
Stir together 1 tablespoon
groundnut (peanut) oil, 1 teaspoon sesame oil, ground coriander and
five spice powder.
-
Pour over chicken and prawns.
-
Stir until evenly coated.
-
Cook noodles according to packet
instructions.
-
Meanwhile, in a wok, heat 2
tablespoons groundnut (peanut) oil.
-
Add chicken and prawns and stir fry
for 2 minutes.
-
Using a slotted spoon, transfer to
absorbent kitchen paper to drain.
-
Add mange tout and French beans to
pan and stir fry for 1 minute.
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Transfer chicken and prawns to
serving bowl.
-
Keep warm.
-
In a small pan, heat remaining
groundnut oil and sesame oil.
-
Add garlic, ginger and chilies and
fry gently for 4-5 minutes until softened but not colored.
-
Whisk in soy sauce, lime juice and
2 tablespoons water.
-
Bring to the boil then remove from
heat.
-
Drain noodles and quickly toss with
chicken and garlic mixtures.
-
Serve warm or cold sprinkled with
chopped coriander and toasted nuts.
Serves 4
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