Chicken Singapore-Style Noodles

• Meanwhile, thinly slice carrot into half-moons. Slice capsicum. Finely chop garlic. Thinly slice spring onion. Set aside. • Cut chicken breast into 2cm chunks. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside. • In a medium bowl, whisk the egg and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Stir in egg mixture and cook, stirring, until cooked through, 1 minute. Transfer to a bowl.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add ginger paste and Southeast Asian spice blend, and cook until fragrant, 1 minute.

• To the chicken, add oyster sauce mixture and cook, stirring, until bubbling, 1 minute. • Remove pan from heat. Return veggies and noodles to the pan, tossing, until combined and heated through. Season to taste.