I found this recipe a year ago ofn www.bestrecipes.com.au and the kids love it…so quick and easy. Add extra vegetables and meats to suit. Can be made ahead and warmed through or even eaten cold. I even freeze mine down. It defrosts perfect.
What you will need:
1 pack of 450g thin egg noodles
2 eggs lightly beaten
2 chicken thigh fillets sliced
1 onion sliced
2 cloves of garlic
1 carrot grated
3/4 cup of frozen peas
2 beef stock cubes (I use the massel brand) dissolved into 3/4 cup of water
Handful of bean sprouts (optional)
Soy sauce to taste
1 teaspoon Curry powder (this is to taste to start off with a sprinkle and add accordingly)
How to:
Bring a pot of water to the boil. Add noodles and return to the boil. Drain.
Heat wok. Add a splash of oil. Season egg with salt and pepper. Cook until set. Remove chop set a side.
Add a little more oil and cook chicken. Remove from wok and set aside.
Add onion, garlic and cook until soft. Add vegetables, curry powder stir fry for two minutes then add stock cubes.
Add bean sprouts (optional)
Add noodles to vegetable mix along with cooked egg and chicken.
Toss through some soy sauce to taste.
xx Deb
