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

Nutrition per serving

  • kcal 516
  • fat 19g
  • saturates 14g
  • carbs 58g
  • sugars 0g
  • fibre 1g
  • protein 32g
  • salt 1.03g


  • 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


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.


  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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