Egg Chicken Chowmein

Ingredients

• 200 g chowmein
• 1 tbsp oil
• 1/2 tsp salt
• 150 g boneless chicken, thinly sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp soy sauce
• 2 eggs
• 1 medium onion, thinly sliced
• 1/2 cup cabbage, shredded
• 1/2 cup carrot, julienned
• 1/2 cup capsicum, thinly sliced
• 1 tsp chopped garlic
• 1–2 green chillies, chopped
• 1 1/2 tbsp soy sauce
• 1 tbsp chilli sauce
• 1 tsp vinegar
• 1/2 tsp black pepper
• 1–2 tbsp cooking oil
• Spring onion or cucumber for garnish

Steps

1. Cook noodles according to the packet instructions. Drain and rinse with cold water. Toss with 1 tsp oil and keep aside.
2. Heat 1 tbsp oil in a wok. Add chicken, salt, pepper and 1 tsp soy sauce. Stir-fry on high heat for 4–5 minutes until cooked. Remove and keep aside.
3. In the same wok, add a little oil and crack in the eggs. Scramble until just cooked. Remove or push them to one side.
4. Add garlic, onion, carrot, green chillies, cabbage and capsicum. Stir-fry on high heat for 2–3 minutes. Keep the vegetables slightly crunchy.
5. Add the cooked chicken and noodles. Add soy sauce, chilli sauce, vinegar and black pepper.
6. Stir-fry everything on high heat for 2–3 minutes, tossing continuously so the noodles don't become soggy.