Directions
1Place sesame oil, chicken strips, mirin, sake, soy sauce, brown sugar, curry, garlic, ginger, pepper and sliced onion into slow cooker.
2Cook on HIGH for 45 minutes or until chicken strips cooked through.
3During this time cook egg (in pan on stove or in microwave in large surfaced dish for 3-4minutes to produce a thin omelette result, then slice cooked egg omelette into ribbons) and set aside in fridge until adding in final step of recipe.
4Add sliced capsicum and BBQ pork slices and cook for additional 15mins
5Add green prawns and stir through then sit noodles on top and pour over the hot liquid chicken stock and cook for total 30 minutes more cooking time.
6At approx. 10 and 20mins into this cooking time give it a good stir to pull apart the noodle blocks and combine noodles with other ingredients after they have softened.
7Add cooked egg ribbons to slow cooker and mix through, then serve immediately.
Notes
1You can vary the meats to suit your tastes
2I buy the BBQ pork in slices from the supermarket deli counter
3I use a 5L slow cooker
Submitted by Paulene Christie
4 Reviews
Hilary
October 30, 2019
Loved this dish, left out the prawns but added bacon pieces instead, firmly on the rotation now
Jgb
September 29, 2019
I have this one meat free with deep fried tofu from an Asian grocery store, few more veg (carrot, snow peas at the end, zucchini and onion free (fodmap) and it is delish!
Joanne
September 29, 2019
This recipe is outstanding, whole family loved it. Will never buy it again in takeaway form. So easy yet so yummy. Definitely on the rotation now.
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Darren Comley
December 31, 2019
This was nice. I used chinese rice wine, thin egg noodles and left out the capsicum for various reasons. I’d like to do it again per the recipe, particularity the sake!!