Sticky Umami Chicken & Veggie Mie Goreng

• Half-fill a large saucepan with the boiling water. Add egg noodles and cook over mediumhigh heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced onion and trimmed green beans, tossing regularly, until tender, 4-5 minutes.
• Transfer to a bowl. Season to taste with salt and pepper. 

TIP: Add a dash of water to help speed up the cooking process. 

• Return frying pan to high heat with a generous drizzle of olive oil.
• When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes.
• Transfer to a plate and cover to keep warm. 

• Return pan to high heat with a drizzle of olive oil. Cook chicken breast, breaking up with a spoon, until just browned, 3-4 minutes.
• Add cooked noodles and veggies to pan, then add sauce mixture, tossing until combined, 1 minute.
• Season with pepper.