Singapore Noodles

1. 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. 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. 3

   Add chicken, noodles and spring onions. Toss to combine and let cool. Serve topped with egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.