Ingredients

• 8 ounces Mai Fun (thin rice noodles), soaked and drained
• 2 Tablespoons curry powder
• ¾ teaspoon ground turmeric
• ¼ teaspoon crushed red pepper flakes (1/2 if you want it spicy)
• pinch salt
• pinch ground white pepper
• 2 teaspoons coconut palm sugar
• ½ teaspoon rice vinegar
• 2½ Tablespoons cold water
• ¼ cup + 1 Tablespoon coconut aminos (or ¼ cup gluten free low sodium Tamari)
• 1½ Tablespoons Wicklow Rapeseed Oil with Chilli
• ½ Tablespoon Wicklow Rapeseed Oil
• 3 large eggs
• 1 pound boneless, skinless chicken thighs (or breasts), trimmed of any visible fat and thinly sliced into 2? to 3? long pieces
• 3 medium cloves garlic, smashed and finely chopped
• 1? piece fresh ginger root, peeled and finely chopped (approx. ½ Tablespoon)
• 1 medium yellow onion, halved and thinly sliced
• 4 cups shredded green cabbage
• ½ cup shredded carrots
• ¾ cup thinly sliced snow peas
• 1 Tablespoon toasted sesame oil
• 2 scallions, sliced into 2? diagonals for serving
• hot chilli oil for serving

Instructions

1. Preparation:
2. Soak Mai Fun noodles according to package directions or for 10 to 12 minutes in cold water. Drain well and set aside.
3. In a small bowl or measuring cup, mix curry powder, turmeric, red pepper flakes, salt, white pepper, palm sugar, rice vinegar, cold water and coconut aminos together.
4. Crack eggs and beat with a fork (like for scrambled eggs).
5. Trim chicken of any visible fat and thinly slice into 2? to 3? long pieces. They don’t all have to be perfect or exactly the same.
6. Smash garlic and finely chop. Peel ginger and finely chop. Combine chopped garlic and ginger in a small ramekin.
7. Halve onion and thinly slice. To save time, you can buy already shredded cabbage and carrots (do this if you can!). If not, shred cabbage until you have 4 cups and carrots until you have ½ cup. Combine with onion.
8. Clean snow peas and remove strings. Thinly slice (lengthwise) until you have ¾ cup.
9. Slice scallions on the diagonal into 2? pieces.
10. Cook:
11. Heat wok or very large fry pan over medium heat. Once very hot, add ½ Tablespoon Wicklow Rapeseed Oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelette and then slice it or just scramble them – whatever you prefer. Remove from wok to a dish and set aside.
12. Turn heat to high and add 1 Tablespoon Wicklow Rapeseed Oil with Chilli. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. Remove from wok to dish with egg.
13. Add remaining ½ Tablespoon Wicklow Rapeseed Oil with Chilli and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant.
14. Add ½ sauce mixture and allow to cook for 20 to 30 seconds to thicken.
15. Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened.
16. Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes.
17. Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes.
18. Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!