This is one of those recipes for 'can't be bothered, nothing in the cupboards' moments. It's a firm family favourite.
250g dried egg noodles (we substitute it for dried pasta spaghetti)
500g chicken thigh fillets (we use chicken breasts)
2 cloves of garlic, crushed
1/2 tsp five spice powder
1/2 tsp ground cumin
1/2 tsp curry powder
1 small fresh red chilli, chopped (or we use 1/4 tsp chilli powder)
1 red pepper (capsicum), chopped
3 tsp sesame oil
2 T light soy sauce
Add noodles to pan of boiling water, boil, uncovered, until just tender; drain. Add half the oil to noodles, toss gently.
Cut the chicken into thin strips. Heat remaining oil in wok or pan, add garlic, spices, chilli and chicken, stir-fry for about 5 minutes or until chicken is almost tender. Stir in pepper/capsicum, stir-fry 1 minute, stir in noodles, sesame oil and soy sauce, stir-fry until heated through.
Recipe courtesy of The Australian Women's Weekly Pasta Cookbook.