3 WAYS WITH TASTY SUPPERS

Plate up these mains for any night of the week

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CHAR KWAY TEO

SERVES 4 PREP 15 MINS COOK 10 MINS

• 2 eggs, beaten

• 200g rice stick noodles

• 250g chicken breast fillets, finely sliced

• 250g green banana prawns, peeled

• ¾ cup chopped green onions, plus extra to garnish

• 5 cloves garlic, finely chopped

• 1 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 1 cup bean sprouts

1 Heat an oiled wok or large frying pan over a high heat. Pour in egg, swirling to cover base. Cook 1 min until just set. Slide onto a chopping board, roll up and shred.

2 Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Soak 5 mins until soft. Drain and set aside.

3 Heat same, well-oiled wok over a high. Stir-fry chicken 2 mins to brown evenly. Add prawns. Stir-fry 2 mins until cooked through. Add onion and garlic. Stir-fry a further 2 mins. Toss noodles and sauces through to heat. Mix sprouts and omelette through.

4 Serve topped with extra curled green onions (see tip).