A speedy stir-fry noodle meal that's infused with Southeast Asian flavours. This noodle dish is not only tasty, but can be ready in under half an hour.
Cook the noodles according to the packet and then drain and reserve.
Heat a little of the oil in a pan and then swirl the beaten eggs into it, to make a thin omelette. Cook for a couple of minutes then from the pan and allow to cool, then cut into strips.
Heat the remaining groundnut oil in the wok. Add the ground coriander, ground ginger, onions and garlic, and cook for a couple of minutes. Add the chicken and stir fry for 2-3 minutes until it starts to brown then add the vegetable stock and simmer for 2-3 minutes.
Add the leek, Chinese cabbage, chilli powder and some salt and pepper and cook for 2-3 minutes. The stock should be reduced, so add the sweet soy sauce and sauté all the ingredients for the final 2-3 minutes.
Add the noodles to the pan along with the chopped omelette and mix together and reheat. Place into serving bowls and serve piping hot.
Tip: If you prefer you can exclude the omelette from the dish.
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