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Preparation:

  • Groundnut Oil (Peanut Oil) 160 ml
  • Ginger, grated 45 g
  • Green chili, deseeded, chopped finley chopped 20 g
  • Fresh mushrooms, sliced 150 g
  • Turmeric, ground 25 g
  • Capsicum, julienne 150 g
  • Vermicelli rice noodles, cooked 1.5 kg
  • Crushed dried chilli 5 g
  • Oyster, sauce 150 g
  • Light soy sauce 150 g
  • Vinegar 50 ml
  • Egg beaten 6 pc
  • Sesame Oil 50 ml
  • Spring Onion, sliced 50 g
  • Chicken breast, cooked shredded 1 kg
  1. Preparation:

    • 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 Chicken Stock Cube, soy sauce, Knorr 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.