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.
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