Easy noodles
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- Preparation and cooking time
- Total time
- Ready in 15-20 minutes
- Easy
- Serves 4
This simple version of a Malaysian classic is microwaved in a single bowl - an easy supper for 4
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 516 | |
| fat | 19g | |
| saturates | 14g | |
| carbs | 58g | |
| sugars | 0g | |
| fibre | 1g | |
| protein | 32g | |
| low in | salt | 1.03g |
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
Method
- STEP 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.
- STEP 2
Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
- STEP 3
Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.
RECIPE TIPS
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.
Recipe from Good Food magazine, January 2005
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