Ingredients:
400g cooked shredded chicken
410g dried egg noodles
2 crushed garlic cloves
Thumb piece of grated ginger
1 medium onion, finely chopped
1 tbsp curry powder
1 tbsp cumin
1 tbsp chilli flakes
1-2 tbsp soy sauce
400g creamed coconut, grated
300ml chicken stock
100g baby corn
100g mangetout
1 red chilli, sliced
1 handful fresh coriander
2 tbsp sesame seeds
Method:
Place the noodles into a bowl of boiling water and soak for 10 minutes.
Heat a non-stick wok on medium heat, add a drizzle of oil, followed by the garlic and ginger.
Sprinkle in the onion and continue to cook until soft.
Add the curry powder and stir together then add the ground cumin and chilli flakes.
Pour in the soy sauce and the grated coconut (you can also use a tin of coconut cream and less stock if you can’t get the coconut block).
Add the chicken stock.
Cook the sauce for a couple of minutes to bring up to the boil and thicken.
Add in the vegetables and the cooked chicken and cook for a couple of minutes.
If the sauce becomes too thick, add a little water to loosen it out.
Stir in the cooked noodles and finish with the fresh red chilli, chopped coriander and sesame seeds.
Products Used:
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