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Noodles with Chicken, Prawns and Ham

Egg noodles can be cooked up to 24 hours in advance and kept in a bowl of cold water.

ingredients

serves 4 - 6
275 g (10 oz) dried egg noodles
15 ml (1 tbsp) vegetable oil
1 medium onion, chopped
1 garlic clove, crushed
2.5 cm (1 in) fresh root ginger, chopped
50 g (2 oz) canned water chestnuts, drained and sliced
15 ml (1 tbsp) light soy sauce
30 ml (2 tbsp) fish sauce or strong chicken stock
175 g (6 oz) cooked chicken breast, sliced
150 g (5 oz) cooked ham, thickly sliced and cut into short fingers
225 g (8 oz) cooked prawn tails, peeled
175 g (6 oz) beansprouts
200 g (7 oz) canned baby corn cobs, drained
2 limes, cut into wedges, and 1 small bunch coriander, shredded, to garnish

method

1. Cook the noodles according to the packet instructions. Drain well and set aside.

2. Heat the oil in a preheated wok or frying pan. Fry the onion, garlic and ginger for 3 minutes, or until soft but not coloured. Add the chestnuts, soy sauce, fish sauce or chicken stock, chicken breast, ham and prawns.

3. Add the noodles, beansprouts and baby corn cobs and stir-fry for 6 - 8 minutes, until heated through. Transfer to a warmed serving dish, garnish with the lime wedges and shredded coriander and serve immediately.

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