INGREDIENTS
- 5 Chicken Thighs, cut into strips
- 150 gm Dry Vermicelli Noodles
- 1 Packet Frozen Thai Stir Fry Vege
- 2 Eggs, whisked lightly with a little salt and pepper
- ½ Cup Cashews (optional)
- 1 Tsp Curry Powder
- 1 Tsp Fish Sauce
- 3 Tbs Sweet Chilli Sauce
- 1 Tsp Soy
- Salt and Pepper to taste
- Oil of choice
DIRECTIONS
- Place the dry vermicelli noodles into a bowl of room temperature water and set aside. They will soften by the time you are ready to add them to the Wok.
- Turn the Kambrook Wok on to setting 10 and allow to heat for 30 seconds. Add a little oil. Pour in the whisked eggs and move around the wok until light and fluffy. Remove from the Wok and place on a plate to use later.
- Place the chicken strips into the Kambrook Wok and stir-fry, tossing regularly until lightly golden.
- Move to one side of the Wok and add the frozen stir-fry vegetables to the other side. Allow to heat for 30 seconds and then stir through the chicken.
- Add the curry powder, fish sauce, sweet chilli and soy sauce, salt and pepper to the chicken and vegetables and stir through.
- If using, add the cashew nuts and finally the softened vermicelli noodles. Toss to combine. Turn the Wok off.
- Cut the cooked egg into strips.
Serve by placing the cooked egg strips on top of the chicken, vegetables and noodles along with a sprinkling of spring onions if you like.
Recipes created and shared by Amanda Voisey.
Cooking For Busy Mums was founded 4 months after my first son was born in February of 2010 when I quickly realised that the meals my husband and myself had become accustomed too were a thing of the past.
Meals would have to be quick, simple, cost effective, and dinner time made as hassle free as possible.
I decided it would be great to share my recipes with fellow busy mums and create a community where we can all help each other with answers that were tried and tested as apposed to being "googled".
Here are my links: