Saucy curried noodle bowl with crispy chicken

• chicken breast↗1

  chopped into chunks

• cornflour↗1 tbsp tbsp
• vegetable oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  grated

• medium curry powder↗2 tsp tsp
• turmeric↗½ tsp tsp
• low-salt chicken stock↗400ml ml
• coconut cream↗2 tbsp tbsp
• stir-fry veg300g g

  (we used a mix of baby corn, broccoli and sugar snap peas)

• straight-to-wok udon noodles↗300g g
• coriander10g g

  roughly chopped, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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