Singapore Noodles

• 2 tablespoons vegetable oil
• 2 eggs lightly whisked
• 2 skinless chicken thighs chopped
• 1 onion chopped
• 2 teaspoons mild curry powder
• 1 carrot coarsely grated
• 2 1/2 ounces frozen pea and corn mix
• 3 1/2 ounces noodles Singapore, soaked in boiling water for 5 mins, drained
• 2 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 oil, eggs, chicken, onion, curry powder, carrot, corn mix, noodles singapore, spring onions

Taken from www.yummly.com/recipe/Singapore-Noodles-1408618 (may not work)