Easy noodles

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1. 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.
2. Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
3. Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.

Give it a twist

Add a handful of torn mint leaves and finely sliced cucumber for an extra Asian touch. Make it veggie by using a 250g pack of tofu.

516 kcalories, protein 32g, carbohydrate 58g, fat 19 g, saturated fat 14g, fibre 1g, salt 1.03 g

'The chicken had a great warming flavour. Next time I'd serve rice with it to soak up all the juices. Great to use the microwave for something other than defrost.'

Latest comments and suggestions

• Louise

  07 December 2007

  Louise rated and commented on this recipe

  

  Lovely easy recipe. There was lots of liquid, i would serve it with bread or rice in future.

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• PoshPaws

  28 August 2008

  PoshPaws commented on this recipe

  First of all, we all adored this recipe. Provided you get your head around the fact that it will turn out very soupy, hence the "deep bowls" comment in the recipe, it will turn out fine. However, where the Red Thai curry paste is concerned, I used the Blue Dragon one which although it says on the label is "medium" heat, it blew our heads off! So my one word of caution would be to take care over the use of the curry paste! *chuckle*

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• Emily Robinson

  21 January 2009

  Emily Robinson rated and commented on this recipe

  

  Had this recipe as a quick tea and it plainly didn't work out. The chicken was tough, the sauce watery and separated and the noodles were extremely tough. We followed the guidelines of the recipe directly, but it just didn't work.

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• thecrikster

  14 April 2009

  thecrikster commented on this recipe

  hmm seems the first mistake was to use the microwave! How about using a wok: 1. Add noodles to hot stock in a bowl and cover, meanwhile 2. Get Wok Hot, stir fry veg/sprouts (3mins), add chicken and tumeric (2mins), 3. add paste (1min), add stock and noodles. Only pour as much stock as you need. i.e. so that its not too watery 4. thicken with some coconut cream (a block is better here than the can)

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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

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Serves 4

Preparation and cooking times

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

516 kcalories, protein 32g, carbohydrate 58g, fat 19 g, saturated fat 14g, fibre 1g, salt 1.03 g

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