Loo Mee

Method

Boil the egg noodles according to package instructions until just tender, then drain and set aside. Cut the chicken into bite-sized pieces and slice the prawns in half lengthways. Heat the vegetable oil in a large wok or deep frying pan over high heat, then stir-fry the minced garlic and ginger for 30 seconds until fragrant. Add the chicken and prawns, cooking for 3-4 minutes until the chicken is cooked through and prawns are pink. Pour in the chicken stock, soy sauce, and oyster sauce, bringing to a simmer, then add the cooked noodles and beansprouts, tossing well to combine. Drizzle in the sesame oil, season with white pepper, and cook for a further 2 minutes until heated through. Serve hot, garnished with sliced spring onions and toasted cashew nuts.