[Family Friendly/Quick] NZ Chicken & Udon Noodle Curry
with Veggies & Crushed Peanuts
- Wheat
- Gluten
Ingredients
1 sachet
Vegetable Stock Powder
1
Celery
1 sachet
Curry Powder
300 g
Diced Chicken
1 packet
Coconut Milk
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
2
Garlic
1
Asian Greens
Nutrition Values
Cooking Steps
Boil kettle. Roughly chop Asian greens. Thinly slice carrot and celery. Finely chop garlic. Half-fill a medium saucepan with boiling water. Cook udon noodles over a medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return frying pan to a medium high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add curry powder, vegetable stock powder, coconut milk, the soy sauce, sesame oil, water and Asian greens and cook, stirring until slightly reduced, 2-3 minutes.
Add chicken and udon noodles to the curry sauce and stir to combine. Divide chicken and udon noodle curry between bowls. Sprinkle over crushed peanuts. Enjoy!
