Rory’s Recipe # 4 – Coconut Curry Noodles

This quick and delicious Coconut Curry Noodles recipe serves four people and can be prepared in under half an hour. The secret of this recipe is not to boil the sauce mix as it will cook the chicken too quickly and make it tight and dry.  Just a slow simmer for around 10 minutes to keep your chicken succulent.

Ingredients

Stir-fry

500g hokkien noodles
1 x brown onion stir fry cut
2 x carrots stir fry cut
1 x red capsicum
1/2 x bunch coriander
300g diced chicken
1 x teaspoon sesame oil
1 x tablespoon olive oil

Noodle Massala Sauce

3 x teaspoons salt
1 x heaped teaspoon turmeric
2 x teaspoons curry powder
1 x teaspoon cumin
2 x teaspoons sugar
2 x tins coconut milk
1 x tablespoons of sweet chilli sauce
2 x tablespoons soy sauce
2 x tablespoons fish sauce
½ x tablespoon crushed ginger
½ x tablespoon crushed garlic

Method

  • Fry off onions, carrots and red capsicum in a fry pan or wok using a teaspoon of sesame oil and tablespoon of olive oil.
  • Add 300g of diced chicken as well as the noodle masala and begin to brown.
  • Wash your noodles in hot water and allow to drain.
  • Then add the ginger, garlic and hokkien noodles.
  • Add the remainder of the sauce mix and allow to simmer until chicken is cooked through.

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