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Easy noodles

This simple version of a Malaysian classic is microwaved in a single bowl - an easy supper for 4

  • Ready in 15-20 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 516
  • Carbohydrates 58
  • Saturated Fat 14
  • Sugar 0
  • Protein 32
  • Fat 19
  • Fibre 1
  • Salt 1.03

Nutrition per serving

  • Calories 516
  • Carbohydrates 58
  • Saturated Fat 14
  • Sugar 0
  • Protein 32
  • Fat 19
  • Fibre 1
  • Salt 1.03

Ingredients

  • 500ml hot chicken stock or vegetable stock
  • 400ml can coconut milk (full or reduced fat)
  • 1 tbsp green or red Thai curry paste
  • 1 tsp ground turmeric
  • 3 skinless boneless chicken breast fillets, sliced
  • 1 x 250g pack medium rice noodles
  • 300g bag stir-fry mix, pick one with beansprouts

Tip

Give it a twist
Add a handful of torn mint leaves and finely sliced cucumber for an extra Asian touch. Make it veggie by using a 250g pack of tofu.

Method

  1. Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.

  2. Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.

  3. Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.

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