Serves 4-6
INGREDIENTS
275g/10 oz egg noodles
1 chicken breast fillet, skinned
115g/4oz lean pork
2 tbsp vegetable oil
175g/6oz prawn (shrimp) tails, fresh or cooked
4 shallots, or 1 medium onion, chopped
1 piece fresh ginger, 2cm/3/4in long, peeled and thinly sliced
2 cloves garlic, crushed
3 tbsp light soy sauce
1-2 tsp chilli sauce
1 tbsp rice or white wine vinegar
1 tsp sugar
1/2 tsp salt
115g/4oz Chinese leaves, shredded
115g/4oz fresh spinach, shredded
3 spring onions (scallions), shredded

[ad]

Special Fried Noodles

Bring a large saucepan of salted water to the boil and cook the noodles according to the instructions on the packet. Drain and set aside.

Place the chicken breast and pork in the freezer for 30 minutes to firm but not freeze.

Slice the meat thinly against the grain. Heat the oil in a large wok and fry the chicken, pork and prawns (shrimp) for 2—3 minutes. Add the

shallots or onion, ginger and garlic and fry without letting them colour.

Add the soy and chilli sauces, vinegar sugar and salt. Bring to a simmer, add the Chinese leaves, spinach and spring onioins (scallions),

cover and cook for 3-4 minutes Lastly add the noodles, heat through and serve.