Green Curry Chicken Noodle Stir-fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 400 g hokkien noodles
• 1 tablespoon peanut oil
• 1 onion, cut into thin wedges
• 1 1/2 tablespoons good green curry paste
• 150 g baby corn, cut in half
• 125 g beans, cut into 4cm lengths
• 250 ml coconut milk
• 125 ml chicken stock (i use a whole stock cube to a 1/2 cup)
• 500 g chicken breasts, cut into 1cm strips
• 2 teaspoons brown sugar
• 1 tablespoon fish sauce
• 2 teaspoons lime juice
• 3 tablespoons fresh coriander

Recipe

• 1 place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. drain well.
• 2 heat a wok over high heat, add the oil and swirl to coat. cook chicken, in batches, until cooked through and to your liking. remove and keep warm.
• 3 stir-fry the onion for 1-2 minutes, or until softened.
• 4 add the curry paste and cook for 1 minute, or until fragrant.
• 5 add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
• 6 add the chicken back to the wok.
• 7 stir in plam sugar, fish sauce and lime juice.
• 8 add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
• 9 serve immediately.