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2 Tablespoons sweet soy sauce **
1 teaspoon sesame oil
1/8 teaspoon black pepper
2 cups boneless, skinless chicken -- diced
oil
2 Tablespoons chilli paste (ground red chillies)
3 cloves garlic -- minced
2 Tablespoons red onion
250 grams fresh prawns -- peeled & deveined
1 each yellow onion -- chopped
1 bunch Chye Sym (mustard greens) -- chopped coasely
100 grams medium egg noodles -- fresh, cooked
2 tablespoons ketchup (or to taste)
** Indonesian Sweet Soy Sauce - 1 part molasses to 2 parts Chinese Soy Sauce, mix together.
Add sweet soy sauce, sesame oil and pepper to diced chicken and mix well to coat. Refrigerate until ready to use. Add a small amount of oil to wok and heat over med-high heat. When oil is hot add garlic and stir-fry until fragrant, add chili paste and minced red onion and stir-fry 1 minute or until onion is soft. Remove chili mixture to bowl and set aside. Add a small amount of oil to wok and stir-fry chicken until almost cooked, add prawns and continue stir-frying until prawns are pink. Remove chicken and prawns to bowl. Add oil to wok if needed. Stir-fry chopped onion until transparent, add noodles and stir-fry until heated through. Add chicken and prawns, chye sym, chili mixture (to taste) and ketchup. Stir-fry until mixed thoroughly and heated through.
NOTE: This dish can also be made without the chilli, the kids like it that way.