Chicken: Slice 2 chicken thighs into thin strips and add to a bowl with 2 tbs soy sauce, 1 tbs curry powder, 1 tsp crushed garlic and 1 tsp crushed ginger. Mix well. Heat a large pan or wok to high heat and add 1 tsp canola oil. Cook the chicken for 4-5 minutes until cooked through and slightly charred. Remove and set aside.
Noodles: Soak 200g rice vermicelli noodles in boiling water for 3-4 minutes until softened. Drain and set aside.
Veg: Finely slice ½ red capsicum and grate 1 carrot. Add to the pan and cook for 2 minutes. Push to the side, add 2 eggs and scramble quickly. Add the drained noodles and toss everything together.
Sauce: Add 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp curry powder, ½ tsp turmeric and 1 tsp sesame oil. Toss well to coat. Add the chicken back in and mix everything together.
