Serves 2

Ingredients:

• Chicken Filets, 500 grams (cut into bite-sizes
• Light Soy Sauce, 1½ tablespoons
• Black Pepper, ½ teaspoon
• Beetroot (Purple Potato Flavour) Ban Mee, 2
• Sesame Oil, ½ tablespoon
• Green Onions, 3 stalks (chopped; separate green and white parts)
• Red Bell Pepper, ½ (sliced)
• Green Bell Pepper, ½ (sliced)
• Yellow Bell Pepper, ½ (sliced)
• Shiitake Mushrooms, 75 grams (sliced)

For the sauce:

• Dark Soy Sauce, 1 tablespoon
• Light Soy Sauce, ½ tablespoon
• Oyster Sauce, 1½ tablespoons
• Sesame Oil, ½ teaspoon
• Sugar, ½ teaspoon
• Minced Garlic, ½ teaspoon

Preparations:

1. Marinate the chicken pieces with light soy sauce and black pepper, and set aside.
2. In a 3.0L Shuttle Chef® inner pot, cook the beetroot ban mee for 7 to 8 minutes, according to the packaging instructions. Drain and set aside.
3. In a bowl, add all ingredients for the sauce and mix until well combined and set aside.

Instructions:

1. In a 26cm Thermos® KFH-0260D Ultra-Deep Non-Stick Frying Pan, heat cooking oil over low-medium heat for about 2 minutes.
2. Pan-sear the marinated chicken slices until golden brown, remove and set them aside. Give the frying pan a clean wipe with kitchen towel.
3. With the same Non-Stick Frying Pan, add sesame oil, white parts of the green onions, all bell peppers slices and mushrooms slices. Stir fry for about 5 minutes.
4. Add cooked chicken slices, cooked noodles and sauce mixture. Toss until well combined.
5. Before serving, garnish with the remaining green onions. Enjoy!

Notes:

• The recipe is improvised from an original recipe, courtesy of pinchofyum.com.
• This recipe is based on using the Thermos® KFH-026D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan.