Serves 0
Preparation time 15 minutes
Cooking time 10 minutes
Ingredients
300g pkt thin egg noodles
2 teaspoons peanut oil
150g snow peas, diagonally halved
1 carrot, peeled, diagonally thinly sliced
1 red capsicum, seeded, thinly sliced
1 tablespoon mild curry powder
2 cups coarsely shredded Steggles roast chicken
2 tablespoons oyster sauce Green onions, thinly sliced, to serve
Method
Place the noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
Meanwhile, heat the oil in a wok over high heat. Add the snow peas, carrot and capsicum and cook, tossing, for 1-2 minutes or tender crisp. Add the curry powder and stir-fry for 1 minute or until aromatic. Add the chicken, oyster sauce and noodles and cook, tossing, for 2-3 minutes or until heated through and well combined.
Divide the noodles among serving bowls. Sprinkle with green onions and serve immediately.
