This is another recipe for two. If you want more servings just double.

If you are cooking for one then seriously make the two servings and have the other serving within 4 days or freeze .
You will save time as well as electricity.

• Easy
• 0:30 Cook
• 2 Servings

Recipe by Australia's Best

Ingredients​

• 225 g noodles thin
• 1 eggs lightly beaten
• 250g (fillets) chicken thighs chopped
• 1 small onion chopped
• 1 garlic cloves finely chopped
• 1 carrot grated
• 1/2 cup frozen peas
• 1 beef stock cubes
• 1/2 cup water
• 100 g bean sprouts optional
• 1 tbs soy sauce *to taste
• 1 teaspoon curry powder *to taste
• cooking oil spray

Method​

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

NOTES

1. I've at times added red capsicum at stage 4. Broccoli at stage 5

2. I have also used vermicelli noodles

 

[Marilynne]

I love Singapore noodles I sometimes add prawns

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[Luckyus]

Nowt wrong with that.

 

[Ezzy]

Plenty of yummy ingredients in this recipe.