Singapore Noodles - cooking recipe

Ingredients

12 oz Singapore noodles
4 tsp peanut oil
2 None large eggs, beaten
1 lb chicken thigh fillets, sliced
3.5 oz snow peas, halved
1 None carrot, sliced
2 cloves garlic, minced
1 None red chili, chopped
1 tbsp soy sauce
1 tbsp oyster sauce
2 None spring onions, sliced

Preparation

Place noodles in a large bowl. Cover with boiling water. Separate strands with a fork. Drain.
Heat 2 tsp peanut oil in a wok or large frying pan over high heat. Add eggs and swirl to coat base. Cook for 1-2 mins, until set. Flip over and cook for 30 seconds. Remove from pan, roll up and slice thinly. Set aside.
Add remaining peanut oil to wok. Stir-fry chicken for 2-3 mins, until browned. Transfer to a plate.
Add snow peas, carrot, garlic and chili to wok. Stir-fry for 1-2 mins, until tender. Return chicken to wok along with soy sauce and oyster sauce. Add noodles and stir-fry for 2-3 mins, until heated through. Serve topped with spring onions and omelette.