All Recipes

Coconut curried chicken noodles

Prep

0-15 mins

Total

20 MIN

Servings

4 Servings

A quick and tasty midweek meal, with a gentle spicy warmth

Ingredients

  • 400

    ml

    Can Amoy reduced fat coconut milk

  • 2

    300g packs Amoy straight to wok singapore noodles

  • 2

    Large skinless breasts

  • 1

    Small onion, sliced

  • 1

    tsp

    Sunflower oil

  • 1

    tbsp

    Medium curry powder

  • 2

    Garlic cloves, crushed

  • 100

    g

    Broccoli, cut into small florets

  • 1

    Large pak choi (about 175g), sliced

  • -

    Juice of 1 lime, adding to taste

  • -

    To serve, sliced spring onions and Amoy light soy sauce (optional)

Instructions

  1. Step 1

    Heat a large saucepan and stir fry the onion and chicken in the oil until cooked through

  2. Step 2

    Stir in the curry powder and garlic before adding the broccoli and Amoy coconut milk

  3. Step 3

    Boil for 3 minutes, reduce the heat a little before adding the pak choi and Amoy singapore noodles, and gently stir until the noodles are separated

  4. Step 4

    Finish with lime juice and season

  5. Step 5

    Serve topped with spring onions and sprinkle over soy sauce if desired

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