- 1. Heat 1 tablespoon of the oil in a large non-stick sauté pan. Add the chicken and fry until golden and cooked through. Remove from the pan and set aside.
- 1. Add 2 tablespoons oil to the pan with the onion, ginger, garlic, carrot, and bok choy whites.
- 1. Fry over a medium heat for 4–5 minutes until soft. Remove from the pan and set aside.
- 1. Add the curry powder and a little extra oil if needed and cook for 1 minute until it becomes aromatic.
- 1. Add the noodles, kecap manis, sambal, lime juice, soy sauce, and water and stir to combine. Add the chicken, fried vegetables and mung beans and stir through.
- 1. Heat the remaining oil in a sauté pan. Carefully crack in the eggs and fry until the whites are cooked, and the edges are crisp and golden. Be careful, hot oil may spit out from the pan as they fry.
TO SERVE:
Serve the noodles in bowls topped with a fried egg, spring onion, fried shallots and chilli or sambal.
