Serves 2 people

Preparation Time

35 minutes


  • 1 x 450g packet of thick fresh rice noodles (Kway Teow and Yellow Noodles)
  • 1 tbsp of vegetable/peanut oil, to coat on noodles
  • 3 red birdseye chillies, thinly sliced
  • 2 garlic cloves, crushed
  • 2 small single chicken breast fillets, thinly sliced
  • 8 medium prawns, peeled leaving tails intact, deveined
  • 3 green shallots, ends trimmed, cut into 4cm lengths
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 2 eggs, lightly whisked
  • 100g bean sprouts


1.      Boil the noodles for 1 minute. Then drain the water and transfer the noodles into a bowl. Add a little vegetable/peanut oil to the noodles and gently toss it and ensure the noodles are coated with the oil to prevent the noodles from sticking together.

2.      Place the chilli in a mortar and gently pound them with a pestle until finely crushed.

3.      Heat the oil in a wok over high heat, add in the chilli and garlic and stir-fry for 30 seconds until they turn golden brown. Add the sliced chicken fillet in and stir-fry for 2 minutes or until just cooked. Add the prawns in and stir-fry for 2 minutes or until the prawns curl and change colour.

4.      Add the noodles, shallot, dark soy sauce and sweet soy sauce and stir-fry for 2 minutes or until combined. Add the eggs to the noodles continue to stir-fry for 1-2 minutes or until egg is just set. Add bean sprouts and combine.

5. Read to serve.


  • Don’t overcook the noodles before stir-frying – they should be tender but still firm to the bite. Any softer and they’ll break and lose its chewiness.

Here is a video: