Gingered Chicken and Noodles

A Rich, creamy flavoursome sauce, that’s a great dish for a lunch. It’s very quick to make – taking around thirty minutes from start to finish, full of colour, and full of taste.

If you’re not able to find any Coconut Milk, chop up 50g of Creamed Coconut, and make up to 300ml with Boiling Water, and bring to the boil, before stirring well.

To Serve 4
1tbsp Vegetable Oil
1 bunch Spring Onions, sliced
2.5cm Ginger, peeled and grated
1 Garlic Clove, peeled and crushed
275g Skinless Chicken Breast, cut into bite-sized pieces
2tbsp Mild Curry Paste or 1tbsp Hot Thai Curry Paste
300ml Coconut Milk
300ml Chicken Stock
Salt and Pepper
125g Chinese Egg Noodles
2tsp Lemon or Lime Juice

1. Heat the Oil In a large pan, and fry the Spring Onions, Ginger and Garlic until they begin to soften. Add the Chicken pieces and the Curry Paste, and cook off for a further three to four minutes until golden brown and cooked through.
2. Stir the Coconut Milk into the pan, along with the Chicken Stock, and season to taste with Salt and Pepper. Increase the heat, and bring the pan to the boil before adding the Noodles, broken into half. Cover the pan, and then simmer for around five to ten minutes, stirring occasionally. When cooked, the Noodles are just tender, and not too soft.
3. Add the Lemon or Lime juice, season to taste, and serve immediately.

If the mixture is too thick or dry after the Noodles are included, add some more stock. Similarly, if it becomes too watery, add more Coconut Milk and cook for slightly longer to thicken it up.

Photo Courtesy of: ricepalette