Madam Woo's Chicken Char Kway Teow Noodles

Steps

1. Bring a pot of salted water to the boil. Prep egg & veggies. In a small bowl, whisk eggs with first measure of soy sauce. Set eggplant and bok choy aside separately.
2. Cook egg. Heat a drizzle of oil in a fry-pan on medium heat. Pour egg mixture into pan and cook (like an omelette) for about 3 minutes, until starting to set and brown. Set egg aside and reserve pan.
3. Prep & cook chicken. Pat chicken dry and slice 1cm. Toss together with first measure of sambal paste and second measure of soy sauce. Return pan to high heat, add a drizzle of oil to pan and cook chicken for about 6 minutes, stirring, until cooked through. Season to taste and set aside to rest. Reserve pan.
4. Cook noodles & eggplant. Add noodles to boiling water and cook for 6-8 minutes or until tender. Drain and refresh under cold water. Return to pot with a drizzle of oil to prevent sticking. Return pan to a high heat with a drizzle of oil. Season eggplant with salt, add to pan and cook for about 5 minutes, until tender. Set aside with chicken. Return pan to a medium heat.
5. To finish. Add bok choy, cooked noodles, second measure of sambal paste and first measure of Char Kway Teow sauce to pan and cook for about 1 minute, until fragrant. Remove from heat and fold through chicken, eggplant and mung bean sprouts. Cut egg into ribbons and prep chives.
6. Serve noodles topped with egg, chives, crispy shallots and remaining Char Kway Teow sauce.