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Saucy curried noodle bowl with crispy chicken

Bowl of curried noodles topped with green veg

Saucy curried noodle bowl with crispy chicken

Name: Saucy curried noodle bowl with crispy chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 chicken breast chopped into chunks; 1 tbsp cornflour; 2 tbsp vegetable oil; 1 onion finely chopped; 2 garlic cloves grated; 2 tsp medium curry powder; ½ tsp turmeric; 400ml low-salt chicken stock; 2 tbsp coconut cream; 300g stir-fry veg (we used a mix of baby corn, broccoli and sugar snap peas); 300g straight-to-wok udon noodles; 10g coriander roughly chopped, to serve

Helena Busiakiewicz

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.27 ratingsRate

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This spicy bowl is between soup and sauce, perfect for a cool evening slurp. A speedy dinner providing two of your five-a-day

Egg-free

High-fibre

High-protein

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 chicken breast

chopped into chunks
1 tbsp cornflour
2 tbsp vegetable oil
1 onion

finely chopped
2 garlic cloves

grated
2 tsp medium curry powder
½ tsp turmeric
400ml low-salt chicken stock
2 tbsp coconut cream
300g stir-fry veg

(we used a mix of baby corn, broccoli and sugar snap peas)
300g straight-to-wok udon noodles
10g coriander

roughly chopped, to serve

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Nutrition: per serving

kcal581
fat22g
saturates7g
carbs59g
sugars10g
fibre9g

high
protein33g

high
salt1.09g

Method

step 1

Season the chopped chicken with salt and pepper, then toss in a bowl with the cornflour. Heat 1 tbsp of the oil in a wok over a medium heat, then carefully lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp. Remove from the pan and drain on kitchen paper.
step 2

Pour in the remaining 1 tbsp oil and fry the onion for 8-10 mins until softening and golden around the edges. Scatter in the garlic and cook for 1 min until fragrant. Add the curry powder and turmeric, cook for an additional 2 mins, stirring constantly, then pour in the chicken stock.
step 3

Bring to the boil, then stir in the coconut cream. Simmer and reduce for 3-4 mins until slightly thickened. Add the stir-fry veg and noodles and put the lid on. Cook for 4-5 mins until the veg is tender but still has a bite and the noodles are heated through.
step 4

Split between two bowls, top with the crispy chicken and scatter over the coriander.

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A star rating of 4.7 out of 5.27 ratings

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