Saucy curried noodle bowl with crispy chicken
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Saucy curried noodle bowl with crispy chicken

By Helena Busiakiewicz

This spicy bowl is between soup and sauce, perfect for a cool evening slurp. A speedy dinner providing two of your five-a-day

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 581
  • fat 22g
  • saturates 7g
  • carbs 59g
  • sugars 0g
  • fibre 9g
  • protein 33g
  • salt 1.09g

Ingredients

  • 1 chicken breast , chopped into chunks
  • 1 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 onion , finely chopped
  • 2 garlic cloves , grated
  • 2 tsp medium curry powder
  • ½ tsp turmeric
  • 400ml low-salt chicken stock
  • 2 tbsp coconut cream
  • 300g stir-fry veg (we used a mix of baby corn, broccoli and sugar snap peas)
  • 300g straight-to-wok udon noodles
  • 10g coriander , roughly chopped, to serve

Method

  1. Season the chopped chicken with salt and pepper, then toss in a bowl with the cornflour. Heat 1 tbsp of the oil in a wok over a medium heat, then carefully lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp. Remove from the pan and drain on kitchen paper.

  2. Pour in the remaining 1 tbsp oil and fry the onion for 8-10 mins until softening and golden around the edges. Scatter in the garlic and cook for 1 min until fragrant. Add the curry powder and turmeric, cook for an additional 2 mins, stirring constantly, then pour in the chicken stock.

  3. Bring to the boil, then stir in the coconut cream. Simmer and reduce for 3-4 mins until slightly thickened. Add the stir-fry veg and noodles and put the lid on. Cook for 4-5 mins until the veg is tender but still has a bite and the noodles are heated through.

  4. Split between two bowls, top with the crispy chicken and scatter over the coriander.

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