Singapore Noodles

Ingredients

• 200 g chicken, sliced
• 2 tbsp Keens Curry
• 2 tbsp oil
• 2 eggs
• 1 red capsicum, sliced thinly
• 2 cups Chinese cabbage, shredded
• 1/2 tsp sesame oil
• 2 cups Singapore noodles, cooked
• 1 cup bean shoots
• 1/2 cup spring onions, chopped
• 1 tbsp lemon, juice
• Salt to season

Method

1. Mix together chicken and Keens Traditional Curry Powder in a small bowl.
2. Heat oil in a large frying pan or wok and fry chicken for 2 minutes add in eggs, capsicum cabbage and sesame oil. Stir fry for a further 3-4 minutes.
3. Toss the noodles until warmed though and finish by mixing through bean shoots, spring onions and lemon juice. Season with salt and serve.