• Place sesame oil, chicken strips, mirin, sake, soy sauce, brown sugar, curry, garlic, ginger, pepper and sliced onion into slow cooker.
• Cook on HIGH for 45 minutes or until chicken strips cooked through.
• During 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.
• Add sliced capsicum and BBQ pork slices and cook for additional 15mins
• Add 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.
• At 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.
• Add cooked egg ribbons to slow cooker and mix through, then serve immediately.

Notes

• You can vary the meats to suit your tastes
• I buy the BBQ pork in slices from the supermarket deli counter
• I use a 5L slow cooker