Easy noodles

10-30 minutes 4 servings 600 kcal or less asian coconut milk mains malaysian microwave quick rice noodle rice noodles skinless boneless chicken breast fillet skinless boneless chicken breast fillets thai thai curry paste

N/A

Source

Ingredients

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

Method

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.

Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.

Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.