Hot damn. Coconut curry noodles w/ chicken, bok choy, peppers, baby shiitake & egg. SO DELICIOUS.
[Toss] 1 large sliced chicken breast in salt, pepper and 2 tablespoons of curry powder. I use Keens from Australia- but any good mixed yellow curry powder should work!
[Saute] 3 cloves chopped garlic and half a large onion chopped in a hot wok. Add a cup of baby shiitake mushrooms (or chopped mushrooms of your choice) and toss through. Add half a sliced red pepper, can of strained baby corn and 1/2 cup chopped bok choy stalks. Toss and heat through. Season with salt and pepper, 1tbsp of curry powder and a dash of fish sauce. Reserve and set aside.
[Fry] 2 whisked eggs in wok, circling wok so yolk covers as much surface area as possible. Season with salt and pepper and flip when almost set. Reserve omelette on side to cool slightly [Saute] chicken in batches until just cooked through. To chicken and wok- add 2 cups of cooked/softened bean thread noodles (vermicelli) and toss through to heat and cover with curry. Add vegetables and toss through. Add a splash of fish sauce, Sriracha to taste (I like it hot!!!!) and a teaspoon of sesame oil. Stir through 1/2 can of coconut milk and serve immediately with chopped cilantro.

Hot damn. Coconut curry noodles w/ chicken, bok choy, peppers, baby shiitake & egg. SO DELICIOUS.

[Toss] 1 large sliced chicken breast in salt, pepper and 2 tablespoons of curry powder. I use Keens from Australia- but any good mixed yellow curry powder should work!

[Saute] 3 cloves chopped garlic and half a large onion chopped in a hot wok. Add a cup of baby shiitake mushrooms (or chopped mushrooms of your choice) and toss through. Add half a sliced red pepper, can of strained baby corn and 1/2 cup chopped bok choy stalks. Toss and heat through. Season with salt and pepper, 1tbsp of curry powder and a dash of fish sauce. Reserve and set aside.

[Fry] 2 whisked eggs in wok, circling wok so yolk covers as much surface area as possible. Season with salt and pepper and flip when almost set. Reserve omelette on side to cool slightly [Saute] chicken in batches until just cooked through. To chicken and wok- add 2 cups of cooked/softened bean thread noodles (vermicelli) and toss through to heat and cover with curry. Add vegetables and toss through. Add a splash of fish sauce, Sriracha to taste (I like it hot!!!!) and a teaspoon of sesame oil. Stir through 1/2 can of coconut milk and serve immediately with chopped cilantro.