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Thai Gingered Chicken Noodles Recipe
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Category : noodles |
Style : pan cooking | Serve : 4 |
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Made in
minutes, this noodle dish offers a spectrum of flavors inspired by the spices,
ginger and coconut milk.
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Ingredients |
| 120 g |
Yellow egg noodles |
| 350 g |
Boneless chicken breast, skinned |
| 220 g |
Courgettes |
| 260 g |
Eggplant (Aubergine) |
| 400 ml |
Coconut milk |
| 450 ml |
Chicken stock |
| 5 cm |
Fresh ginger root, finely chopped |
| 5 stalks |
Spring onions (scallion), sliced |
| 2 tbsp |
Thai green curry paste |
| 3 tbsp |
Fresh coriander (cilantro), chopped |
| 1 tbsp |
Lemon juice |
| 2 tbsp |
Cooking oil (vegetable based) |
| - |
Salt, black pepper and fish sauce to season |
| - |
Chopped fresh coriander (cilantro), to garnish |
Method :
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Prepare the basic ingredients: cut chicken in
bite-sized pieces, halve the courgettes lengthwise and chop roughly and cube the
eggplants.
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Heat oil in wok or pan, stir-fry chicken until
golden brown, remove and drain on kitchen paper.
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On the same pan, add oil if necessary, cook the
ginger and spring onions for approx. 3 minutes, then add in the courgettes and continue
cooking for another 2 minutes or until slightly browned.
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Stir in the curry paste and cook for a further
minute.
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Pour in the coconut milk, chicken stock,
eggplant and chicken and allow to simmer for approx. 10 minutes.
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Lastly add in the noodles and cook for another 3
minutes until noodles is just cooked and chicken is tender, then stir in the lemon juice and
add adjust the seasoning.
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Garnish with coriander and add a few dashes of
Thai
fish sauce and serve immediately.
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