30 ml vegetable oil
1 ½ small bird eye chilli, thinly sliced
2 tbsp fresh ginger, grated
1 tbsp ground coriander
2 tsp ground turmeric
400 g thinly-sliced chicken fillet
1 cup chicken stock
1 ½ cups cooked rice noodles
3 hard boiled eggs, peeled & quartered
100 g bean sprouts
1 cup coriander leaves
1 can Yeo’s Singapore Hot Curry Sauce
6 tbsp Yeo’s Dark Soy sauce
- Heat the oil in a wok and add the sliced chilli, ginger, ground coriander and turmeric. Stir-fry on medium heat for 1 minute, then add the Singapore Hot Curry Sauce and stock.
- Bring to the boil and add the sliced chicken strips. Simmer for 5 minutes until the chicken has cooked through.
- Divide the noodles and bean sprouts between the six bowls. Add in the egg quarters and coriander.
- Ladle the chicken and broth into the bowls, serve with lime wedges and a bowl of dark soy sauce.