Method

This recipe is very versatile and adaptable to whatever ingredients you have in your fridge. It serves 2 generously or 3 for smaller appetites!

For a speedy supper, you can use pre-cooked chicken, pre-cooked ready to wok noodles and a pack of ready prepared oriental vegetables and omit the omelette.

For the omelette

Step 1

If using dried noodles, cook them in a pan of boiling water as per the pack instructions, drain into a sieve and refresh with cold water to stop them sticking together.

Step 2

Heat a non-stick frying pan and add a tablespoon of oil. Beat the egg in a cup and season with a few drops of fish sauce or a pinch of salt. Once the oil is really hot (so that the egg will set the moment it hits the pan) drizzle the egg mixture in a criss-cross pattern and cook for a few moments until it starts to go crispy. Flip it onto a plate and keep warm.

For the stir-fry

Step 1

In a jug or bowl, mix together the Indonesian Seven Seas spice blend, soy sauce, rice wine vinegar, ginger and ginger syrup (if using).

Step 2

Heat your wok, add a dash of oil and then the sliced chicken. If using uncooked chicken, stir-fry over medium heat until cooked thoroughly.

Step 3

Add the sauce/spice mixture to the wok and once it is sizzling add your vegetable mixture and the pak choi. Stir-fry for a couple of minutes, then add the noodles and continue to stir-fry until everything is hot and the vegetables are just cooked.

Step 4

Pile onto plates and top with the crispy omelette, if using!