Double Express Red Thai Chicken Curry Noodles
with Asian Veg Mix & Coriander
- Eggs
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
- Gluten
Slurp your way to bliss with these bouncy egg noodles, drenched in a luscious coconut and Thai red curry sauce that packs just the right amount of aromatic punch. Loaded up with succulent chicken, a medley of Asian veggies and a bright squeeze of lime, this vibrant dish is finished fresh coriander for a top-tier midweek treat.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1
Lime
600 g
Diced Chicken
1
Asian Stir-Fry Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 sachet
Coriander
1 packet
Baby Spinach Leaves
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
packet
Egg Noodles
(Contains: Eggs, Wheat, Gluten; May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
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.
- In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and sweet soy seasoning, tossing occasionally, until just browned, 4 minutes.
- Add Asian stir-fry mix and cook until tender and chicken is cooked through, 1-2 minutes. TIP: Cook in batches if your pan is getting crowded.
- Add green thai curry paste and cook until fragrant, 1 minute.
- Stir in coconut milk, chicken-style stock powder and the water until combined, 1 minute.
- Remove pan from heat and add cooked egg noodles and a good squeeze of lime juice, tossing to coat. Season to taste.
- Divide saucy green Thai curry noodles between bowls.
- Tear over coriander to serve. Enjoy!
