This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large heat-proof bowl, cover noodles with boiling water. Soak for 5 minutes. Separate gently with a fork and drain well.
2.In a small jug, whisk eggs and turmeric together. In a wok or large frying pan, heat 2 teaspoons peanut oil on high. Add eggs to pan, swirling to coat base and side. Cook for 1 minute until just set. Slide onto a chopping board, roll up and thinly slice. Set aside.
3.In same wok, heat half the remaining oil on high. Brown chicken in two batches for 2-3 minutes each until cooked through. Remove from wok.
4.In same wok, heat remaining oil on high. Stir-fry onion and curry paste for 1-2 minutes. Add wombok and snow peas. Stir-fry for 1 minute.
5.Stir in stock and kecap manis. Bring to a simmer. Return chicken to pan with noodles. Stir-fry for 1-2 minutes to heat through. Serve topped with sliced omelette, shallots and chilli.
Note
- Don’t overcook chicken or it will become dry.
