Singapore-Style Chicken Noodles

Take your chicken out of the fridge, open the packet and let it air

Peel and finely slice your brown onion[s]

Top, tail, peel and chop your carrot[s] into matchsticks

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Boil a full kettle

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Add your fine egg noodles to a bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles, reserving a cup of starchy noodle water and set aside

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast with a pinch of salt and cook for an initial 4 min or until lightly browned

(Doubled your protein? Use 2 pans!)

Once the chicken has started to brown, add your sliced onion, carrot matchsticks and pepper strips to the pan and cook for a further 5-6 min or until the vegetables are beginning to soften

Once softened, add your curry powder, ginger paste and chopped garlic and cook for 1-2 min or until fragrant and the chicken is cooked through (no pink meat!)

Once fragrant, push the chicken and vegetables to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg

Add the drained noodles with your soy sauce, a splash of reserved starchy noodle water and a knob of butter and give everything a good mix up or until the noodles are fully coated in the sauce – this is your Singapore-style chicken noodles