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  • 2 teaspoons sunflower oil
  • 60g raw chicken, sliced into small thin strips
  • 50 carrot, peeled and sliced into thin strips
  • 20g yellow pepper, sliced into thin strips
  • 20g red pepper, sliced into thin strips
  • 2 spring onions, sliced
  • ½ small clove garlic, crushed
  • 60g cooked egg noodles
  • 25g cooked edamame beans or peas (optional)
  • 1-2 teaspoon sweet chilli sauce
  • 1 medium British Lion egg
  • Extra red pepper to decorate


  1. Heat the oil in a frying pan or wok. When hot, add the chicken and fry for 3-4 minutes until cooked through, transfer to a plate.
  2. Add the carrot, peppers, spring onions and garlic to the pan. Fry for 2-3 minutes.
  3. Snip the cooked noodles into short lengths about 5cm long and add to the pan with the edamame beans and sweet chilli sauce. Fry for 2 minutes, then return the chicken to the pan.
  4. Meanwhile, put the egg into a small saucepan. Cover with cold water and a lid. Bring up to the boil, then boil rapidly for 3-4 minutes. Drain and run under cold water.
  5. When cool enough to handle, remove the shell and slice in half. The yolk will be soft but still runny.
  6. Arrange the eggs to look like eyes on top of the noodles. Put two edamame beans on top to make eye balls. Make a nose and mouth out of the extra red pepper.
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