OK, So I just realised I promised to load a pic and recipe for my no-fail Chilli Noodles … Here it is!! I apologise in advance, I am more of a “handful of this, sprinkle of that” kinda cook, so I am winging it with ingredients. If you like a little more {or less!} chilli or curry – add it 🙂

I forgot to take a pic until I was putting the leftovers in Tupperware ready for my monday lunch! lol but here is a pic:

3 pkts Oriental 2 min Noodles

5 Eggs,beaten

4-5 Mushrooms, sliced

sm bunch Spring Onions, sliced

2-3 stalks Celery, sliced

1 Red Capsicum, sliced
{or half red/half green. Or like tonight, I used a chunk each of red/green/yellow … see, totally winging it 😉 }

6 rindless Bacon Rashers, chopped roughly

2 cloves Garlic

2 tbsp Teriaki Sce {or substitute Soy Sce, just use less}

1 tbsp Curry Powder

1 tbsp Crushed Chilli

Oil for frying

1. Cook Noodles as per instructions, drain and set aside {rinse if you like, I find it keeps them less gluggy and the cool water stops the cooking process quicker so they remain firmer.}
2. Heat oil in a wok, swirl 1/2 the egg in and cook until set. Repeat with remaining 1/2. Shred and set aside.
3. Add a little more oil, then mushrooms, celery, capsicum, garlic and curry. Toss for 3-4 mins
4. Add Noodles, teriaki sce, chilli, spring onions, and egg. Toss for 2-3 mins.
5. You’re done! Serve!

I serve this mainly at BBQs or bring a plate type deals as it goes really well with a steak … tonight we had it with chicken schnitzel and it was yummy! The kids even gave it a fair nudge. And there is enough left over for me to have some for lunch tomorrow 🙂 If you try it, I hope you like it. If you have any awesome recipes I’d love it if you could share them!

Catch you on the flip side …