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100 g/3.5 oz dried vermicelli noodles ((not glass noodles))

3 tbsp light soy sauce (, or all-purpose soy (not dark soy) (Note 1))

3 tbsp Chinese cooking wine ((Shaoxing wine, Note 2))

3 tsp curry powder ((Note 3))

1 tsp white sugar

½ tsp white pepper ((sub black pepper))

150g/ 5 oz skinless boneless chicken thighs

¼ tsp cooking salt / kosher salt

½ tsp curry powder ((Note 3))

2 tbsp plain oil ((canola, veg, peanut))

2 eggs (, whisked)

100g/3 oz streaky bacon (, chopped into small pieces)

½ brown onion (, finely sliced)

3 garlic cloves (, finely minced)

1 red capsicum ((bell pepper), deseeded and finely sliced)

1 very heaped cup bean sprouts ((or more leafy greens))

1 very heaped cup baby spinach ((or other cook-able leafy greens or more bean sprouts))

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1. Sauce - Mix the sauce in a small bowl or jug.

2. Season chicken - Toss the seasoned chicken ingredients in a bowl.

3. Prepare noodles per the packet directions then drain in a colander (usually says to soak in boiled water for 3 - 5 minutes).

4. Egg ribbons - Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / ⅓" strips. Separate. Voila! Egg ribbons!

5. Stir-fry - Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.

6. Noodles - Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 ½ minutes or until the sauce stains the noodles. There will be noodle breakage - that's normal.

7. Finish - Toss through the egg ribbons (gently, just to disperse) then serve immediately!

Calories: 460 pp