Saucy curried noodle bowl with crispy chicken
By Hobbykoch ·
This spicy bowl is between soup and sauce, perfect for a cool evening slurp. A speedy dinner providing two of your five-a-day
- Servings
- 2
- Prep time
- 10 Min.
- Cook time
- 20 Min.
- Total time
- 30 Min.
Ingredients
- 1 chicken breast chopped into chunks
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 2 garlic cloves grated
- 2 tsp medium curry powder
- ½ tsp turmeric
- 400ml low-salt chicken stock
- 2 tbsp coconut cream
- 300g stir-fry veg (we used a mix of baby corn, broccoli and sugar snap peas)
- 300g straight-to-wok udon noodles
- 10g coriander roughly chopped, to serve
Instructions
Step 1: Season the chopped chicken with salt and pepper, then toss in a bowl with the cornflour. Heat 1 tbsp of the oil in a wok over a medium heat, then carefully lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp. Remove from the pan and drain on kitchen paper.
Step 2: Pour in the remaining 1 tbsp oil and fry the onion for 8-10 mins until softening and golden around the edges. Scatter in the garlic and cook for 1 min until fragrant. Add the curry powder and turmeric, cook for an additional 2 mins, stirring constantly, then pour in the chicken stock.
Step 3: Bring to the boil, then stir in the coconut cream. Simmer and reduce for 3-4 mins until slightly thickened. Add the stir-fry veg and noodles and put the lid on. Cook for 4-5 mins until the veg is tender but still has a bite and the noodles are heated through.
Step 4: Split between two bowls, top with the crispy chicken and scatter over the coriander.
Nutrition facts
per serving
| Energy | 581 kcal |
|---|---|
| Fat | 22 g |
| of which saturates | 7 g |
| Carbohydrates | 59 g |
| of which sugars | 10 g |
| Fiber | 9 g |
| Protein | 33 g |
| Salt | 1.1 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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