Chicken Devilled Noodles

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  • 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


    • 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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