Singapore Chicken Vermicelli Noodles

Step 1: Mix the sauce ingredients in a small bowl or jug.

Step 2: Toss the chicken seasoning ingredients together in a bowl.

Step 3: Prepare the noodles according to the packet directions, then drain them in a colander. The packet usually directs you to soak them in boiled water for 3 to 5 minutes.

Step 4: Heat a small amount of the oil in a large non-stick pan over medium-high heat. Pour in the whisked eggs and swirl the pan to make a thin omelette. Once the surface is set, after about 30 seconds, slide or flip the omelette onto a cutting board. Let it cool until you can handle it, roll it up like a cigar, then cut it into 7 mm (1/3-inch) strips. Separate the strips to make egg ribbons.

Step 5: Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden, about 2 minutes. Add the chicken and cook until its surface is seared. Add the garlic and capsicum and cook for another 2 minutes, until the chicken is cooked.

Step 6: Add the baby spinach, bean sprouts, noodles, then sauce, in that order. Using two spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. Some noodles may break; this is normal.

Step 7: Gently toss through the egg ribbons just to disperse them, then serve immediately.