1 tbsp cooking oil
1 tbsp crushed garlic
fresh chilli, chopped (as much as you dare)
100g diced chicken breast, poached
100g shrimp, poached
green and red capsicum, sliced
generous handful soaked rice noodles* (use approximately 200g per person)
1 tbsp soy sauce
½ tbsp oyster sauce
1 tsp curry powder
1 tbsp diced tomatoes
1 tbsp tomato sauce (or passata or tomato paste)
toasted sesame seeds, to serve
grated carrot, to serve
Heat oil in a wok. Add egg, sauté. Add garlic and chilli, toss for half a minute taking care not to burn them. Add chicken and shrimp, followed by capsicum. Toss together.
Add noodles, toss again until noodles have softened and start to look transparent (this should take about 2 minutes). Add soy sauce and oyster sauce. Add curry powder, diced tomatoes and tomato sauce, toss to combine. Add bean sprouts to wok just before serving. Garnish with grated carrot and toasted sesame seeds and enjoy.
* Soak noodles for 30 minutes in cold water before cooking.