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Chicken Devilled Noodles

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Ingredients

Serving Portions: 4

11 g Knorr Rostip Seasoning Powder
40 ml Sunflower Oil
18 g Ginger, grated
8 g Green chilli, deseeded, finely chopped
50 g Fresh Mushrooms, sliced
5 g Turmeric, grounded
60 g Capsicum, Julienne
400 g Vermicelli Rice Noodles, cooked
2 g Crushed Dried Chilli
35 g Barbecue Sauce
30 g Oyster Sauce
30 g Light Soy Sauce
20 ml Vinegar
2 pc Egg Beaten
20 ml Sesame Oil
20 g Spring Onion, sliced
200 g Chicken Breast, cooked shredded
40 g Carrot Julienne

Preparation

Heat the Sunflower Oil in a wok, and when hot, stir-fry the Ginger, Chillies, Mushrooms and Turmeric for a few seconds. Cook for less than 1 minute. Add the Capsicum, carrots and cook for another minute, then add the cooked chicken, and stir well to combine.
Add the noodles, and stir-fry well, for 2 minutes, then season with the chillies, Knorr Rostip Seasoning Powder, Soy Sauce, Barbecue Sauce, Oyster Sauce and Vinegar. Stir to combine.
Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with sesame oil. Sprinkle over the spring onions, and serve immediately.

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