Serves: 6

INGREDIENTS:

·       250g vermicelli noodles

·       500g chicken thigh, diced

·       500g lean pork mince

·       2 cloves garlic

·       ½ white cabbage, thinly sliced

·       1 red capsicum, thinly sliced

·       1 green capsicum, thinly sliced

·       2 cups sliced mushrooms

·       2cm piece of ginger, sliced into sticks

·       2 small hot red chillies

·       4 tablespoons curry powder

·       1 tsp Chinese 5 spice

·       1 cup soy sauce, preferably salt reduced

·       2 eggs

·       1 green shallot, thinly sliced

·       Olive oil

·       1 lime

METHOD:

1.     Place vermicelli noodles in a large bowl, cover with boiling water and leave to stand

2.     Heat a wok or large fry pan over medium-high heat, add a drizzle of olive oil and cook the chicken in batches. Set aside

3.     In the same pan add a dash of olive oil, the pork mince and garlic and stir for 5 minutes. Add cabbage, capsicum and mushrooms and stir fry for 5-10 minutes or until veggies are just cooked. Add chilli, ginger, curry powder, 5 spice and soy sauce and stir well

4.     Move the noodles to one side of the pan and crack the eggs onto the pan. One they start to cook, stir them in with the noodles

5.     Add the shallot and mix well

6.     Serve with a wedge of lime

1 serve contains 1939kj, 37g protein, 16g fat, 4g saturated fat, 38g carbohydrate, 6g fibre & 1587mg sodium