Singapore Noodles

• 2 tbsp vegetable or peanut oil
• 2 None eggs, lightly whisked
• 2 None skinless chicken thighs, chopped
• 1 None onion, chopped
• 2 tsp mild curry powder
• 1 None carrot, coarsely grated
• 2.5 oz frozen pea and corn mix
• 3.5 oz Singapore noodles, soaked in boiling water for 5 mins, drained
• 2 None spring onions, thinly sliced on a bias

1. Heat 2 tsp oil in a large frying pan over medium heat. Add egg and tilt pan to cover the base. Cook for 1 min. Flip over and cook for 1 min. Remove from heat and slice thinly. Cover and chill.
2. Add 1 tbsp oil to pan and cook chicken, stirring, for 4 mins, or until cooked through. Set aside. Add remaining oil and cook onion for 3 mins, or until softened. Add curry powder and cook for 1 min, or until fragrant. Add carrot, pea and corn mix and 2 1/2 cups water. Cook, stirring, for 2 mins, or until softened.
3. Add chicken, noodles and spring onions. Toss to combine and let cool. Serve topped with egg.

vegetable, eggs, chicken thighs, onion, curry powder, carrot, corn mix, singapore noodles, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/21147 (may not work)