Saucy curried noodle bowl with crispy chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 chicken breastchopped into chunks
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 2 garlic clovesgrated
- 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 corianderroughly chopped, to serve
Nutrition: per serving
- kcal581
- fat22g
- saturates7g
- carbs59g
- sugars10g
- fibre9ghigh
- protein33ghigh
- 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.
