200 g packet Thai rice noodles
¼ cup vegetable oil
1 large chicken breast fillet (300 g), thinly sliced
2 eggs, lightly beaten
1 large carrot (185 g), cut into thin matchsticks
1½ tbsp hot curry powder
1 chicken stock cube
½ cup boiling water
2 tbsp soy sauce
6 green spring onions, thinly sliced diagonally
Extra sliced green spring onions, to garnish
Extra soy sauce, to serve
- Cook noodles according to directions. Rinse under cold water. Drain.
- Heat 1 tbsp of the oil in a large wok over a high heat. Add chicken. Stir-fry for about 3 minutes, or until cooked. Remove.
- Heat another 2 tsp of the oil in wok. Add eggs. Stir-fry for 30 seconds, or until scrambled. Remove. Heat remaining oil in wok. Add carrot. Stir-fry for 1 minute. Add noodles and curry powder. Stir-fry for 2 minutes.
Add stock cube dissolved in water, chicken, egg, sauce and onions. Stir-fry until hot.
- Garnish with extra onions. Serve with extra soy sauce.