Crumbed Chicken & Noodles

500g Chicken Breast
1C Breadcrumbs
2 eggs - Whisked
2T oil

280g Egg Noodles
2T Oil (peanut oil preferred)
1T Soy Sauce
2 Carrots - Finely Grated
1 Onion - Finely Sliced

1/2C Water
1/2C Malt Vinegar
1/2C Sugar
1 Garlic Clove
1/2C Water
2T Corn Flour
1/2t Soy Sauce

1. Slice the chicken breast into tender strips
2. Dip the chicken tenders into the whisked egg and then into the breadcrumbs
3. Place the chicken on a baking tray and cover lightly with oil, bake for 25-30 mins at 180 or until golden brown.
4. Boil the egg noodles according to packet directions, once cooked; drain the noodles and fry them in the oil in a large frying pan for 2-3 minutes on a medium heat
5. Add the soy sauce to the noodles along with the onion and carrot, cook for 2-3 minutes
6. In a saucepan; add 1/2 water, malt vinegar, sugar and garlic clove and bring to the boil
7. Combine the corn flour with the extra 1/2C water and soy sauce whisk with a fork. Add this to the saucepan and bring back to the boil until it thickens to the desired consistency

To plate: place the egg noodles in a bowl, top with the crumbed chicken and finally top with the sweet and sour sauce.