CURRIED CHICKEN RICE WITH CRUNCHY NOODLES

SERVES 4

PREP AND COOK: 25 MINS 450g pkt microwave long-grain

white rice

800g chicken breast fillets, trimmed, chopped

2 tblsps vegetable oil

2 tsps mild curry powder

3 cups thinly sliced green

cabbage (250g)

1½ cups packaged shredded

carrot (150g)

3 green spring onions, thinly

sliced ¼ cup oyster sauce 2 tblsps soy sauce

½ x 100g bag original fried

noodles

1 Heat the rice according to packet directions.

2 Meanwhile, toss chicken with 1½ tblsps of the oil in a large bowl.

3 Heat an oiled, large wok over a high heat. Add chicken in three batches. Stir-fry for about 4 minutes, or until browned and almost cooked. Remove.

4 Add remaining oil to same, hot wok. Add curry powder and rice. Stir-fry for 2 minutes.

5 Return chicken to wok with cabbage, carrot, onions and sauces. Stir-fry for about 2 to 3 minutes or until cabbage is wilted. Remove from heat.

6 Serve topped with fried noodles.