Seven Seas Chicken Noodles with Crispy Omelette

Serves: 2

Recipe Type:

Main Courses


20 minutes

Heat Rating:




1 sheet of dried egg noodles (about 80g) or half a pack of straight-to-wok noodles

2 chicken breasts, sliced (or you can use an equal quantity of cooked chicken)

3 teaspoons Indonesian Seven Seas spice blend

3 teaspoons light soy sauce

3 teaspoons rice wine vinegar

3 pieces of stem ginger, finely sliced plus 3 teaspoons of the ginger syrup (or a thumb sized piece of fresh ginger, finely sliced into batons)

320g pack of ready prepared oriental stir-fry vegetables (or your own mixture of vegetables such as bean sprouts, carrot batons, water chestnuts, bamboo shoots, mangetout, Chinese leaf, red onion, cabbage, sugar snap peas, baby sweetcorn etc).

1 pak choi, sliced

For the optional crispy omelette topping:

1 tablespoon groundnut oil or vegetable oil

1 egg, beaten

a few drops of Southeast Asian fish sauce or a pinch of salt


This recipe is very versatile and adaptable to whatever ingredients you have in your fridge. It serves 2 generously or 3 for smaller appetites!

For a speedy supper, you can use pre-cooked chicken, pre-cooked ready to wok noodles and a pack of ready prepared oriental vegetables and omit the omelette.


1) If using dried noodles, cook them in a pan of boiling water as per the pack instructions, drain into a sieve and refresh with cold water to stop them sticking together.

2) To make the optional crispy omelette topping, heat a non-stick frying pan and add a tablespoon of oil. Beat the egg in a cup and season with a few drops of fish sauce or a pinch of salt. Once the oil is really hot (so that the egg will set the moment it hits the pan) drizzle the egg mixture in a criss-cross pattern and cook for a few moments until it starts to go crispy. Flip it onto a plate and keep warm.

3) In a jug or bowl, mix together the Indonesian Seven Seas spice blend, soy sauce, rice wine vinegar, ginger and ginger syrup (if using).

4) Heat your wok, add a dash of oil and then the sliced chicken. If using uncooked chicken, stir-fry over a medium heat until cooked thoroughly.

5) Add the sauce/spice mixture to the wok and once it is sizzling add your vegetable mixture and the pak choi.

6) Stir-fry for a couple of minutes, then add the noodles and continue to stir-fry until everything is hot and the vegetables are just cooked.

7) Pile onto plates and top with crispy omelette, if using.





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