Singapore Noodles - cooking recipe

Ingredients

2 tbsp vegetable or peanut oil
2 None eggs, lightly whisked
2 None skinless chicken thighs, chopped
1 None onion, chopped
2 tsp mild curry powder
1 None carrot, coarsely grated
2.5 oz frozen pea and corn mix
3.5 oz Singapore noodles, soaked in boiling water for 5 mins, drained
2 None spring onions, thinly sliced on a bias

Preparation

Heat 2 tsp oil in a large frying pan over medium heat. Add egg and tilt pan to cover the base. Cook for 1 min. Flip over and cook for 1 min. Remove from heat and slice thinly. Cover and chill.
Add 1 tbsp oil to pan and cook chicken, stirring, for 4 mins, or until cooked through. Set aside. Add remaining oil and cook onion for 3 mins, or until softened. Add curry powder and cook for 1 min, or until fragrant. Add carrot, pea and corn mix and 2 1/2 cups water. Cook, stirring, for 2 mins, or until softened.
Add chicken, noodles and spring onions. Toss to combine and let cool. Serve topped with egg.