Express Thai Chicken & Rice Noodle Stir-Fry
with Curry Sauce & Asian Veggies
- Soy
- Gluten
- May contain traces of allergens
Twirl some tender rice noodles around your fork and slurp up this aromatic curry soup, loaded with succulent chicken pieces and delicate Asian greens. Why not add a sprinkle of crispy shallots on top for an added textural treat?
Ingredients
1 packet
Asian Greens
1 packet
Broccoli
1 packet
Coconut Milk
1 sachet
Crispy Shallots
1
Rice Noodle
1 packet
Mild Thai Red Curry Paste
330 g
Chicken Tenderloins
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
brown sugar
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes. Drain and rinse under cold water.
• Meanwhile, roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli florets until slightly softened 1-2 minutes.
• Add chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook, until fragrant, 1 minute.
• Stir in coconut milk, stock concentrate, the water, soy sauce, brown sugar, vinegar and Asian greens, and simmer until slightly reduced, 1-2 minutes.
• Add cooked egg noodles, tossing to combine, 1 minute.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide Thai chicken and rice noodle stir-fry between bowls.
• Top with crispy shallots to serve. Enjoy!
