Thu, May 24 2012
Easy noodles
This simple version of a Malaysian classic is microwaved in a single bowl - an easy supper for 4
Ingredients
* 500ml hot chicken stock or vegetable stock
* 400ml can coconut milk (full or reduced fat)
* 1 tbsp green or red Thai curry paste
* 1 tsp ground turmeric
* 3 skinless boneless chicken breast fillets , sliced
* 1 x 250g pack medium rice noodles
* 300g bag stir-fry mix, pick one with bean sprouts
Nutrition Information
516 kcalories,
protein 32g,
carbohydrate 58g,
fat 19 g,
saturated fat 14g,
fibre 1g,
salt 1.03 g
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- Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.
- Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
- Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.
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