Ingredients
Chicken Devilled Noodles:
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Groundnut Oil (Peanut Oil) 160.0 ml
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Ginger, grated 45.0 g
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Green chili, deseeded, chopped finley chopped 20.0 g
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Fresh mushrooms, sliced 150.0 g
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Turmeric, ground 25.0 g
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Capsicum, julienne 150.0 g
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Vermicelli rice noodles, cooked 1.5 kg
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Crushed dried chilli 5.0 g
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Oyster, sauce 150.0 g
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Light soy sauce 150.0 g
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Vinegar 50.0 ml
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Egg beaten 6.0 pc
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Sesame Oil 50.0 ml
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Spring onion, sliced 50.0 g
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Chicken breast, cooked shredded 1.0 kg
Preparation
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Chicken Devilled Noodles:
- Heat the groundnut 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 red bell pepper, carrots, and bean sprouts 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 Professional Chicken Soup Stock, soy sauce, Knorr Professional 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.
