Malaysian chili egg noodle stir-fry

Serves 4

  1. 2tb oil
  2. 2 small red chilies
  3. 5 shallots
  4. 9 cloves garlic
  5. 20oz firm tofu, cut into 4 pieces
  6. 1 onion, sliced
  7. 4oz chicken breast, sliced
  8. 4oz shrimp
  9. 1lb bok choy
  10. 1lb cooked egg noodles
  11. 2tb soy sauce
  12. 2tb ketchup
  13. 1tsp salt
  14. 2tsp sugar
  15. 2 eggs, beaten
  16. 3 scallions
  17. 2tb lime juice
  • Puree 1-3 and 5 cloves garlic. Fry for 30 seconds and set aside.
  • Add tofu for 4 minutes and set aside. Slice.
  • Add onion and remaining garlic for 2 minutes.
  • Add chicken for 3 minutes.
  • Add 8-9 for 2 minutes.
  • Add back paste and tofu. Add noodles and cook for 2 minutes.
  • Add 11-14 for 3-4 minutes.
  • Make a well in the center of the pan. Add eggs and allow to cook for 1-2 minutes. Mix into noodles, add 16-17 and serve.
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