Saucy curried noodle bowl with crispy chicken
This spicy bowl is between soup and sauce, perfect for a cool evening slurp. It is a speedy dinner providing two of your five-a-day.
Räkna ut kalorier och näringsvärde för det här receptet på Matkalkylen.se
Ingredienser
- 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
- 0.5 tsp turmeric
- 400 ml low-salt chicken stock
- 2 tbsp coconut cream
- 300 g stir-fry veg (we used a mix of baby corn (broccoli and sugar snap peas))
- 300 g straight-to-wok udon noodles
- 10 g coriander roughly chopped (to serve)
Gör så här
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.
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.
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.
Split between two bowls, top with the crispy chicken and scatter over the coriander.
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