• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• While lamb is roasting, boil the kettle. Thinly slice carrot into half-moons. 
• Trim and halve green beans. Thinly slice spring onion.
• Half-fill a medium saucepan with boiling water. 
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside. 

• While lamb is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot and green beans, until tender, 4-5 minutes.
• Reduce heat to medium and add remaining Asian BBQ seasoning and cook until fragrant, 1 minute.
• Stir in cooked egg noodles, oyster sauce, sweet chilli sauce and the water, until well combined. Season to taste with pepper.  

• Divide egg noodle stir-fry between bowls. Top with Chinese roast chicken. 
• Sprinkle with spring onion to serve. Enjoy!