For the chicken:
- Place a frying pan over medium heat and add the sunflower oil.
- In a bowl, add the eggs, water, paprika, mustard, garlic, salt, pepper, flour and mix well until it becomes a paste.
- Cut the chicken into 1 cm strips and season with salt and pepper.
- Transfer to the bowl with the rest of the ingredients and mix until the entire surface is covered.
- Fry in batches for 3-4 minutes until golden and cooked through.
- Remove to paper towels and set aside.
- For the sauce:
- Place a pan over high heat and add the seed oil.
- Cut the carrot into thin crescents, the mushrooms into thin slices and add them to the pan.
- Cut the peppers into thin strips and add them to the pan.
- Sauté for 2-3 minutes until the vegetables soften.
- Add the sugar, soy sauce, Oriental Express sweet chilli sauce, balsamic vinegar, chicken and mix.
- For the composition:
- Add the boiled Oriental Express egg noodles to the pan with the rest of the ingredients and mix.
- Remove from the heat and add the sesame oil, sesame seeds, the green part of the spring onion finely chopped and serve.
