Singapore Noodles with Chicken

Serves

2

Ingredients

• Olive oil

• 2 eggs, beaten

• 1 large chicken fillet, sliced thinly

• ½ large onion, chopped

• ½ teaspoon finely chopped ginger

• 1 small garlic clove, finely chopped

• ½ 410g can Trident Baby Cut Corn, chopped

• ½ large red capsicum

• 2 x 175g packets Trident Singapore Noodles

• 1 tablespoon Trident Sweet Chilli Sauce

• 2½ tablespoons Trident Stir-Fry Hoisin Sauce

• 1 chopped spring onion, for decoration

Instructions:

• Heat a small amount of oil in wok and add the beaten egg to make an omelette. Once cooked, roll up and cut into pieces. Put this aside.

• Heat more oil and toss in the sliced chicken, onion, ginger and garlic for a few minutes then add the Trident Baby Cut Corn, capsicum and Trident Singapore Noodles. Stir this through for a few minutes, then add egg, Trident Sweet Chilli Sauce, and Trident Stir-Fry Hoisin Sauce.

• Serve and decorate with spring onions.