Fragrant Chicken & Noodle Rendang Curry
with Green Beans, Coriander & Crushed Peanuts
- Eggs
- Wheat
- Gluten
- Milk
- Fish
- Soy
- Sulphites
- Peanuts
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Pecan
- Gluten
- Wheat
- Hazelnut
- Pistachio
Slurp your way to bliss with these bouncy egg noodles, drenched in an aromatic coconut and aromatic rendang curry sauce that packs just the right amount of punch. Loaded up with succulent diced chicken, green beans and baby spinach, this vibrant curry is finished with fresh coriander and a crunch of crushed peanuts for a top-tier midweek treat that will have you coming back for more!
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
1 packet
Green beans
300 g
Diced Chicken
1 sachet
satay seasoning
(May be present: Soy)
1
Rendang Curry Paste
(Contains: Milk)
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
1 packet
Baby Spinach Leaves
1 sachet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork
to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• Meanwhile, trim green beans and roughly chop.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook diced chicken, green beans and satay seasoning,
tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce heat to medium, then add rendang curry paste and cook until
fragrant, 1 minute.
• Stir in coconut milk, fish sauce & rice vinegar mix and the water and
simmer until slightly reduced, 2-3 minutes.
• Remove pan from heat, then stir through baby spinach leaves until just
wilted. Season to taste with salt and pepper.
• Divide egg noodles between bowls.
• Top with fragrant chicken rendang curry.
• Tear over coriander (including stalk!) and sprinkle with crushed peanuts to
serve. Enjoy!
