Singapore chicken noodle stir fry

Serves 4

200g Dried vermicelli noodles

500 g chicken breast– sliced into strips

¼ tsp salt

½ tsp curry powder

Sauce

3 tbsp soy sauce

3 tbsp chinese cooking wine

3 tsp curry powder

1 tsp white sugar

½ tsp white pepper

Stir Fry

2 tbsp oil

2 eggs- whisked

4 rashers bacon– chopped into small pieces

1 brown onion- finely sliced

1 tsp crushed garlic

2 cups your favourite stir fry veggie- carrots, capsicum, cabbage, bean sprouts, bok choy, broccoli.

step by step recipe

01

Sauce- Mix all the sauce ingredients in a bowl.

02

Place the chicken in a bowl with salt and curry powder.

03

Soak vermicelli noodles in hot water for 2-3 minutes, or until tender. Drain and set aside.

04

Heat a small amount of oil into a non-stick pan, pour in the egg, and spread out with a spatula as they cook. When the omelette is almost cooked, flip cook for a further minute or until set.Transfer omelette to plate, and cut into pieces and set aside.

05

Stir Fry- heat remaining oil in the pan. Add bacon and cook for 1 minute. Add onion, cook for 2 minutes. Add chicken and cook until seared. Then add garlic and stir fry vegetables, continue to toss till chicken and vegetables are cooked through.

06

Then add noodles, egg and sauce, toss gently 2 minutes or until everything is well combined. And serve immediately.