Easy noodles

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• 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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• Anna

  23 September 2010

  Anna rated and commented on this recipe

  

  I loved this recipe but ended up doing it in the saucepan using thecrikster's instructions above. I did not mind it watery and had it like a soup. Real good comfort food and a great chicken soup alternative.

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• bekchops

  08 November 2010

  bekchops rated and commented on this recipe

  

  Don't use the microwave, much better if you use a saucepan, and have straight to wok noodles. I use a bit of cornflour to thicken it up a bit. But would also say go steady on the curry paste, desert spoon rather than tbsp, quite powerful!

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• splodgemeister

  08 November 2011

  splodgemeister rated and commented on this recipe

  

  I made mine in a wok and used coconut cream as suggested by TheCrickster. I thought it was really tasty and a nice twist on a normal stirfry. I didn't find the curry paste too hot but maybe that's just the brand I bought. I will definitely make this again.

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• james staples

  26 March 2012

  james staples commented on this recipe

  problem with microwaves is they all work at different wattage what watt was the microwave set for 800 watt a 1000 watt cos it would make a huge difference to cooking times

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• Stephen

  14 June 2012

  Stephen commented on this recipe

  There's no mention about cooking the stir fry - is it just eaten raw?

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• bombecka19

  03 December 2012

  bombecka19 rated and commented on this recipe

  

  I've made this recipe a number of times in the microwave now and it turned out perfectly, it is very runny but that's how most noodle dishes are here in Asia. This is something I prepare when I really don't want to spend ages in the kitchen, it's so quick and easy to make and it has a bit of a kick which is nice.

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• BridgetBMW

  19 February 2013

  BridgetBMW rated and commented on this recipe

  

  I had to make this in the microwave as I have no oven or hob at the moment. After reading all the comments, I did not make up the stock, but crumbled 2 veg stock cubes onto the stir fry veg, added a knob of butter and microwaved them for 1 minute before adding to the other ingredients, just to cook them a little bit. I was careful with the Thai red curry paste, but needed to add a little bit more after tasting. I used a table spoon of it (3 tea spoons) all in all. I soaked the noodles for about 10 minutes and I used the thinnest noodles I could. It has turned out very well and I will make it again. The stars are not clicking, but I would give it a 5 star rating.

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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 beansprouts

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15-20 minutes

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 beansprouts

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

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