Chicken Singapore-Style Noodles

• Meanwhile, in a medium bowl, whisk the egg and a pinch of salt and pepper. • Slice capsicum into strips. Roughly chop Asian greens. Thinly slice spring onion. Finely chop garlic. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum tossing, until tender, 4-5 minutes. Add garlic and Asian greens and cook, until fragrant, 1 minute. • Stir in egg mixture, cook until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium-high. Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute. • Add sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat and return veggies and noodles, tossing until combined. Season to taste.