Chicken Singapore-Style Noodles

• Meanwhile, thinly slice carrot into half-moons. Thinly slice capsicum and spring onion. Finely chop garlic. • In a small bowl, combine oyster sauce, the brown sugar, soy sauce mix, curry powder and the water. • In a medium bowl, whisk the egg and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and capsicum, tossing, until tender, 5-6 minutes. Add ginger paste and half the garlic and cook, until fragrant, 1 minute. • Reduce heat to medium-high. Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl, season and set aside.

• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add remaining garlic, and cook until fragrant, 1 minute.