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Special Chow Mein

Lap cheong is a special air-dried Chinese sausage. It is available from most Chinese supermarkets. If you cannot buy it, substitute with either diced ham, chorizo or salami.

ingredients

45 ml (3 tbsp) vegetable oil
2 garlic cloves, sliced
5 ml (1 tsp) chopped fresh root ginger
2 red chillies, chopped
2 lap cheong, about 75 g (3 oz) , rinsed and sliced (optional)
1 boneless chicken breast, thinly sliced
16 uncooked tiger prawns, peeled, tails left intact, and deveined
115 g (4 oz) green beans
225 g (8 oz) beansprouts
50 g (2 oz) garlic chives
450 g (1 lb) egg noodles, cooked in boiling water until tender
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) oyster sauce
salt and freshly ground black pepper
15 ml (1 tbsp) sesame oil
2 spring onions, shredded, to garnish
15 ml (1 tbsp) coriander leaves, to garnish

method

1. Heat 15 ml (1 tbsp) of the oil in a wok or large frying pan and fry the garlic, ginger and chillies. Add the lap cheong, chicken, prawns and beans. Stir-fry for about 2 minutes over a high heat or until the chicken and prawns are cooked. Transfer the mixture to a bowl and set aside.

2. Heat the rest of the oil in the same wok. Add the beansprouts and garlic chives. Stir fry for 1 - 2 minutes.

3. Add the noodles and toss and stir to mix. Season with soy sauce, oyster sauce, salt and pepper.

4. Return the prawn mixture to the wok. Reheat and mix well with the noodles. Stir in the sesame oil.

5. Serve garnished with spring onions and coriander leaves.

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