This simple version of a Malaysian classic is microwaved in a single bowl – an easy supper for 4
Ingredients:
- 1.0 tsp ground turmeric
- 300 g bag stir-fry mix, pick one with bean sprouts
- 1 x 250g pack medium rice noodles
- 400 ml can coconut milk (full or reduced fat)
- 500.0ml hot chicken stock or vegetable stock
- 1.0 tbsp green or red Thai curry paste
- 3 skinless boneless chicken breast fillets , sliced
Instructions:
- Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.
- Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
- Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.
Easy Noodles • Yield: 4 servings
Ingredients:
- 1.0 tsp ground turmeric
- 300 g bag stir-fry mix, pick one with bean sprouts
- 1 x 250g pack medium rice noodles
- 400 ml can coconut milk (full or reduced fat)
- 500.0ml hot chicken stock or vegetable stock
- 1.0 tbsp green or red Thai curry paste
- 3 skinless boneless chicken breast fillets , sliced
Easy Noodles Nutrition Facts:
• Diet:
• Calories: 147.15
• Fat: 111.89
• Carbs: 83.90
• Protein: 229.22
• Cholesterol: 204.12
• Calcium: 22.85
• Sodium: 70.71* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
