BALI-STYLE CHICKEN BAKMI GORENG

SERVES 4 PREP 20 MINS + SOAKING COOK 15 MINS

◆ 350g packet fresh egg or Singapore noodles

◆ 2 eggs

◆ ½ tsp ground turmeric

◆ 1½ tbsp peanut oil

◆ 2 chicken breast fillets, diced

◆ 3 green onions, thinly sliced

◆ 2 tbsp nasi goreng curry paste

◆ 3 cups shredded wombok

◆ 150g snow peas, trimmed

◆ ¼ cup chicken stock or water

◆ ¼ cup kecap manis

◆ 2 tbsp fried shallots

◆ sliced red chilli, to serve

1 In a large heatproof bowl cover noodles with boiling water. Soak 5 mins. Separate gently with a fork. Drain well.

2 In a small jug, whisk eggs and turmeric together. In a wok or large frying pan, heat 2 tsps oil on high. Add eggs to pan, swirling to coat base and side. Cook

1 min until just set. Slide onto chopping board, roll up and thinly slice. Set aside.

3 In same wok, heat half the remaining oil on high. Brown chicken in 2 batches, 2-3 mins each, until evenly cooked through. Remove from wok.

4 Heat the remaining oil in wok on high. Stir-fry onion and curry paste 1-2 mins until fragrant. Add wombok and snow peas and stir-fry 1 min.

5 Stir in stock and kecap manis. Bring to simmer. Return chicken to pan with noodles. Stir-fry

1-2 mins to heat through. Serve topped with sliced omelette, fried shallots and chilli.