Chicken, chilli, prawn and egg noodles

Luca Villari presents this easy Asian-inspired noodle dish that provides a wallop of flavour while being light on your wallet

  • 20 mins cooking
  • Serves 4
  • Print


  • 400 gram hokkien egg noodles
  • 4 tablespoon vegetable oil
  • 2 chicken breast, thinly sliced
  • 16 x 26/30 size raw peeled rawns, heads removed
  • 150 gram choy sum, cut into matchsticks
  • 2 tablespoon soy sauce
  • 2 tablespoon oyster sauce
  • 1 teaspoon chilli paste
  • 1 handful beansprouts
  • 1/2 cup coriander leaves
  • 3 tablespoon crispy shallots, from asian food stores


  • 1
    Bring a pot of salted water to the boil, add noodles, blanch for 40 seconds then drain.
  • 2
    Heat vegetable oil in a wok (or large frying pan) until smoking. Add the sliced chicken and cook for 2-3 minutes or until nicely coloured. Add the noodles, then prawns and choy sum matchsticks. Cook for 2 more minutes, add soy and oyster sauces, then the chilli paste. Toss in the beansprouts. Fold in the coriander leaves, then serve immediately garnished with crispy shallots.