Ingredients

Serves 1

2 tablespoons vegetable oil
4 oz. sliced chicken breast strips or 6 king prawns (or some of each)
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon “sambal oelek” chilli paste
2 tablespoons oyster sauce
1 tablespoon thick dark soy sauce
1 teaspoon light soy sauce
1 teaspoon sugar
1 large handful soaked flat rice noodles (pre-soaked in tepid water for a couple of hours until softened)
1-2 tablespoons vegetable stock: as required (you can use water also)
1 beaten egg
1 small handful bean sprouts
1 small handful shredded choi sum
1 small handful chopped spring onion

Garnish
Bean sprouts (small handful) 
Julienne carrots (4 finger pinch)
5 picked coriander leaves
2 pieces sliced chilli
1 cut square of banana leaf (optional)

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Method

1.    Heat oil in wok.

2.    Add chicken breast strips and/or prawns and stir-fry for 1 minute.

3.    Add garlic, ginger and sambal oelek and stir-fry for 10 seconds.

4.    Add oyster sauce, thick dark soy sauce, light soy sauce and sugar and stir-fry for 10 seconds.

5.    Add noodles and vegetable stock and stir-fry for 1 minute.

6.    Turn down heat, drizzle egg into the noodles and stir gently so that egg coats noodles evenly.

7.    Turn up heat, add bean sprouts, choi sum, spring onion and stir-fry for 30 seconds until the noodles are al dente.

8.    Place banana leaf on plate, turn contents of wok onto banana leaf, garnish and serve.