Braised shiitake mushrooms & pak choi
Start your Lunar New Year celebrations with this dish of vegetables made with shiitake mushrooms, pak choi, ginger, garlic and oyster sauce
Saucy curried noodle bowl with crispy chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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- 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.