Ingredients

The following ingredients have 4 Servings
  • 450 g noodles thin
  • 2 eggs lightly beaten
  • 2 (fillets) chicken thighs chopped
  • 1 onion chopped
  • 2 garlic cloves finely chopped
  • 1 carrot grated
  • 3/4 cup frozen peas
  • 2 beef stock cubes
  • 3/4 cup water
  • 200 g bean sprouts optional
  • 1 tbs soy sauce *to taste
  • 1 tbs curry powder *to taste
  • 1 cooking oil spray

Instruction

  • Bring pan of water to the boil. Add the noodles, return to boil and drain immediately.
  • Season beaten egg with salt and pepper. Heat wok, spray with oil, add egg and cook until set. Remove egg, chop and set aside.
  • Heat oil in wok, add chicken, cook and set aside.
  • Add onion and garlic to wok, cook until soft.
  • Add vegetables, curry powder and stock. Stir well.
  • Add bean sprouts and cook until softened.
  • Rinse noodles, add to vegetables with cooked egg, chicken and soy sauce.
  • Toss and warm through.