Green Curry Chicken Noodle Stir-Fry
Amber and I had a lot of fun cooking this recipe 'Huey' style with a gas wok cooker while on our Sydney Holiday. I actually made it twice while we were away - the second time omitting the chicken and beans and using about 1 cup of frozen green peas, a tin of corn kernels and a tin of chickpeas. It's one of those recipes that I will always resort to when the cupboards are bare in our caravan.
Ingredients
4 serv.- g hokkien noodles↗400 g
- tablespoon peanut oil1 tablespoon
- onion, cut into thin wedges↗1
- tablespoons good green curry paste↗1 1⁄2 tablespoons
- g baby corn, cut in half↗150 g
- g beans, cut into 4cm lengths125 g
- ml coconut milk↗250 ml
- ml chicken stock (I use a whole stock cube to a 1/2 cup)↗125 ml
- g chicken breasts, cut into 1cm strips↗500 g
- teaspoons brown sugar↗2 teaspoons
- tablespoon fish sauce↗1 tablespoon
- teaspoons lime juice↗2 teaspoons
- tablespoons fresh coriander3 tablespoons
Step-by-step instructions
- 1
Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
- 2
Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
- 3
Stir-fry the onion for 1-2 minutes, or until softened.
- 4
Add the curry paste and cook for 1 minute, or until fragrant.
- 5
Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
- 6
Add the chicken back to the wok.
- 7
Stir in plam sugar, fish sauce and lime juice.
- 8
Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
- 9
Serve immediately.
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