INGREDIENTS: 30 ml vegetable oil 1 ½ small bird eye chilli, thinly sliced 2 tbsp fresh ginger, grated 1 tbsp ground coriander 2 tsp ground turmeric 400 g thinly-sliced chicken fillet 1 cup chicken stock 1 ½ cups cooked rice noodles 3 hard boiled eggs, peeled & quartered 100 g bean sprouts 1 cup coriander leaves 1 lime
SEASONINGS: 1 can Yeo’s Singapore Hot Curry Sauce 6 tbsp Yeo’s Dark Soy sauce
PREPARATION METHOD: - Heat the oil in a wok and add the sliced chilli, ginger, ground coriander and turmeric. Stir-fry on medium heat for 1 minute, then add the Singapore Hot Curry Sauce and stock.
- Bring to the boil and add the sliced chicken strips. Simmer for 5 minutes until the chicken has cooked through.
- Divide the noodles and bean sprouts between the six bowls. Add in the egg quarters and coriander.
- Ladle the chicken and broth into the bowls, serve with lime wedges and a bowl of dark soy sauce.