Singapore Noodles

• 12 oz Singapore noodles
• 4 tsp peanut oil
• 2 None large eggs, beaten
• 1 lb chicken thigh fillets, sliced
• 3.5 oz snow peas, halved
• 1 None carrot, sliced
• 2 cloves garlic, minced
• 1 None red chili, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 None spring onions, sliced

1. Place noodles in a large bowl. Cover with boiling water. Separate strands with a fork. Drain.
2. Heat 2 tsp peanut oil in a wok or large frying pan over high heat. Add eggs and swirl to coat base. Cook for 1-2 mins, until set. Flip over and cook for 30 seconds. Remove from pan, roll up and slice thinly. Set aside.
3. Add remaining peanut oil to wok. Stir-fry chicken for 2-3 mins, until browned. Transfer to a plate.
4. Add snow peas, carrot, garlic and chili to wok. Stir-fry for 1-2 mins, until tender. Return chicken to wok along with soy sauce and oyster sauce. Add noodles and stir-fry for 2-3 mins, until heated through. Serve topped with spring onions and omelette.

noodles, peanut oil, eggs, chicken thigh, snow peas, carrot, garlic, red chili, soy sauce, oyster sauce, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/32082 (may not work)