Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 3 min. After 3 min, add the noodles and snowpeas and cook for 3 min further or until tender. Once tender, drain the noodles, snowpeas and eggs and run under cold water. Remove the eggs and set aside so they don't stick to the noodles.
2 Fry chicken
Meanwhile, slice each chicken breast in half as if you were cutting a burger bun, so you are left with two escalopes. Sprinkle the chicken with curry powder and salt. Heat a drizzle of oil in a large pan over a medium-high heat. Once hot, fry the chicken for 3-5 min on each side until golden and cooked through.
Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and mince the garlic. Halve the babycorn, lengthways.
4 Make broth
Once cooked, transfer the chicken to a plate and return the pan to a medium heat. Using a spatula, loosen any sticky bits from the bottom of the pan. Add another drizzle of oil along with the garlic, ginger, babycorn and onion powder. Fry for 1 min. Add the measuredwater, chickenjus, soy sauce and sambaloelek(spicy!). Simmer for 4-5 min.
5 Prep toppings
Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth. Peel the eggs and slice them in half. Slice the lime into wedges. Trim and finely slice the spring onions.
Once ready, add the misopaste to the broth and whisk. Add the noodles and snowpeas and cook for 1 min further. Squeeze the juice of half of the limes into the broth. Ladle the broth into bowls and top with the sliced chicken and eggs. Garnish with the spring onion, sesameseeds and the remaining lime wedges. Drizzle with the sesame oil.