Chicken Noodles

Name: Chicken Noodles
Prep time: 5
Cook time: 5
Yield: 4
Ingredients: 2cm fresh ginger, grated; ½ tsp turmeric; 1 red chilli, finely sliced; 3 spring onions, sliced on the diagonal; 80g bacon, diced; 1 carrot, sliced in julienne; 1 red pepper, diced; 4 chestnut mushrooms, sliced; 12 mange tout, sliced in half; 120g cooked chicken, diced; 200g vermicelli rice noodles, cooked; 1 tbsp oyster sauce; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 egg, beaten; 2 spring onions, sliced lengthways, to garnish; Coriander leaves, optional

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Ingredients

2cm fresh ginger, grated
½ tsp turmeric
1 red chilli, finely sliced
3 spring onions, sliced on the diagonal
80g bacon, diced
1 carrot, sliced in julienne
1 red pepper, diced
4 chestnut mushrooms, sliced
12 mange tout, sliced in half
120g cooked chicken, diced
200g vermicelli rice noodles, cooked
1 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp rice vinegar
1 egg, beaten
2 spring onions, sliced lengthways, to garnish
Coriander leaves, optional

Instructions

Heat the oil in a wok over a medium to high heat, add the ginger, turmeric, chilli and spring onions and sauté for 30 seconds. Add the bacon and stir fry for 1 minute. Increase the heat and toss in the carrot, red pepper, mushrooms and mange tout in and stir fry for 2 minutes. Add the chicken and vermicelli noodles. Stir in oyster sauce, soy sauce and the rice vinegar and stir fry for 1 minute. Pour in the egg into the wok and stir gently for about 1 minute.
Check the seasoning and you may need to add a little extra soy sauce.
Using tongs, place into serving bowls and garnishing with spring onions and a few coriander leaves. Tip: The vegetables can be chopped ahead of time, have the soya, oyster sauce and seasoning ready when you start to stir fry as it is a fast process.