Chicken and Veg Asian Noodles (HC)
Ingredients
60g (¾ cup)(2 oz) Asian noodles (e.g. chow mein)
1 tsp olive oil
1 chicken fillet, chopped
½ courgette (zucchini), chopped
75g (½ cup)(2¾ oz) mushrooms, chopped
120ml (½ cup)(4 fl oz) coconut milk
2 tbsp soy sauce (1.5 Aus tbsp -30ml)
¼ tsp turmeric
⅓ tsp hot paprika
⅓ tsp sweet paprika
½ tbsp lime juice (7.5ml)
½ tsp sugar
½ tbsp peanut butter (7.5ml)
120ml (½ cup)(4 fl oz) chicken stock
1 handful spinach
1 tbsp basil leaves, chopped (0.75 Aus tbsp -15ml)
Instructions:
Place noodles in a bowl and cover with boiling water, then let it stand for 5 minutes and drain (or cook according to the instructions on the package).
In a wok or pan add your olive oil, add the chopped chicken and cook for 5 minutes, then add the courgette (zucchini) and mushrooms, saute for a few minutes.
Pour the coconut milk into your wok or pan and bring to a boil. Then add the soy sauce, spices, lime juice, sugar, peanut butter and chicken stock.
Simmer for 5 minutes, stirring now and then.
Finally, add in the cooked noodles and spinach. Mix well and cook for another 1 minute until spinach has wilted.
Garnish with basil to serve.
