For the sambal

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1 x 50g tin anchovy fillets in olive oil

2 banana shallots, peeled and thinly sliced

4 garlic cloves, peeled and finely chopped

2½cm piece ginger, peeled and finely chopped

1 lemongrass stalk, finely chopped

2 tbsp curry powder (mild or hot, depending on your preference)

1 tbsp mild or hot paprika

2 medjool dates, pitted and finely chopped

For the noodles

60ml vegetable oil

1 banana shallot, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

500g chicken or tofu mince

1 chicken stock cube

½ tbsp ground black pepper

1 tsp salt

400g dried egg noodles

1 large egg

To serve (optional)

3 soft-boiled eggs, peeled and halved

1 cucumber, cut into thin ribbons

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1. First make the sambal. Tip the anchovies and their oil into a hot wok, add the shallots, garlic, ginger and lemongrass, and fry on a medium-high heat for five minutes, until golden and fragrant; add a splash of water if the mix starts to spatter. Stir in the curry powder, paprika and chopped dates, then add 160ml water, turn down the heat and leave to simmer for 10-15 minutes, until the liquid has evaporated. Transfer to a bowl.

2. Now for the noodles. Put the vegetable oil in the same wok on a high heat, then fry the shallot and garlic for two to three minutes, until fragrant. Add the minced chicken, stir for a few minutes, until it begins to release its moisture, then season with the chicken stock cube, black pepper and salt.

3. Push the chicken mince to the edges of the pan, creating a clear space in the centre. Put the noodles in the centre of the pan, add 100ml water, cover with a lid and cook for one to two minutes.

4. Lift off the lid and toss the noodles with the chicken mince until well combined. Make another well in the centre of the wok and crack in the egg. Leave it to cook undisturbed for 30 seconds, then mix thoroughly with the noodles and chicken, and take off the heat.

5. Scoop the noodles into a bowl and serve with the sambal on the side and optional peeled boiled eggs and cucumber ribbons.