Thermomix Singapore Noodles

1. Mix chicken and seasonings together in a bowl and set aside:
- 250g chicken, cubed in 2cm pieces
- 1 small tsp salt
- 1 tsp Rapadura
- 1 tblspn oyster sauce
- 1 tblspn soy sauce or shoyu

2. Soak the vermicelli in a bowl of cold water:
- 200g rice vermicelli (or mung bean vermicelli)
- water to cover

3. Place garlic & ginger into Thermomix bowl and chop for 3 seconds, speed 7:
- 3 cloves garlic
- 5g fresh ginger

4. Add oil and curry powder and saute for 3 minutes at Varoma temp on speed 1:
- 15g olive oil
- 1 tblspn curry powder

5. Add marinated chicken and cook for 5 minutes at Varoma temp on reverse, speed soft.

6. Add carrot and onion and cook for 3 minutes at Varoma temp on reverse, speed soft:
- 100g carrot, peeled & julienned (1 medium carrot)
- 1/2 brown onion, thinly sliced

7. Add water, stock paste, vermicelli, cabbage and bean sprouts and cook for 5 minutes at Varoma temperature on reverse, speed soft:
- 420g water
- 1 tblspn chicken stock paste (or vegetable stock paste)
- drained vermicelli noodles
- 150g Chinese cabbage, thinly sliced
- 60g bean sprouts

8. Remove lid and gently drag some of the veges up to the top so the vermicelli goes to the bottom of the bowl. Pour in the beaten eggs. Replace lid and cook another 2 minutes at Varoma temp on reverse, speed soft. The eggs will steam on top and scramble as it stirs.
- 2 eggs, beaten
(Cooking time can vary - only cook until the noodles are soft, don't overcook.)

9. Empty bowl into Thermoserver and stir egg evenly through noodles with spatula. Enjoy!

This recipe makes quite a lot -
it fills a 2.2 litre Thermoserver to the top!