Bring a saucepan of water to the boil. Add noodles and cook for 2 minutes or until cooked al dente. Drain and rinse in cold water.
2. Prepare the vegetables
Slice red onion and capsicum, grate ginger. Trim, rinse and chop Asian greens. Keep separate.
3. Stir-fry chicken & aromatics
Heat a large frypan with 2 tbsp oil over high heat. Add chicken strips and cook for 1-2 minutes or until sealed. Add red onion, grated ginger, 2 crushed garlic cloves and 2-3 tsp curry powder (see notes). Cook for 3-4 minutes.
4. Add the vegetables
Add remaining vegetables and cook for another 2 minutes or until softened to your liking.
5. Toss in the noodles
Toss noodles into pan along with 2 tbsp water, 2 tbsp soy sauce and half of the bean shoots. Heat through and season with pepper and extra soy sauce to taste.
6. Finish and plate
Chop chives. Serve noodles topped with extra bean shoots and chopped chives.
We used sesame oil for added flavour. Any nut oil of choice works fine.
Curry powders vary in their heat and flavour intensity. Use your curry powder to taste.
Rice noodles, 1 packet (375g)
Red onion, 1
Red capsicum, 1
Asian greens, 1 bunch
Chicken stir-fry strips, 600g
Bean shoots, 1 bag (250g)
Chives, 1/3 bunch *
From your pantry
Oil for cooking (see notes), pepper, garlic (2 cloves), soy sauce, curry powder