Curry Chicken Noodles

• portioner: Serves 2
• total tid: 18 minutes

Ingredienser

3-4 tbsp vegetable oil

1 small white onion, sliced

4 garlic cloves, minced

Small knob fresh ginger, sliced

1/2 tbsp paprika

1/2 tbsp coriander powder

1 tbsp curry powder

300g chicken thighs, sliced into bite-size pieces

Large pinch of salt

Sprinkle of black pepper

1 green birds eye chilli, chopped

300g fresh noodles

1 tbsp dark soy sauce

2 tbsp light soy sauce

Optional garnish

1/3 tbsp red chilli flakes

Handful of fresh coriander, chopped

1/4 lime juice

Vejledning

Cook the sliced white onion in 2 tbsp oil for a few minutes, then add the minced garlic and ginger batons (reserve some ginger for later)

Stir and continue cooking on a medium-high heat until the onions soften a little but still have a bite to them. You might even get some golden crisp edges which is a good thing! This may take 5-6 minutes

Add the spices in, stir, and cook for 30 seconds. Then add the sliced chicken breast, followed by a large pinch of salt, black pepper, and chopped green chillies (reserve some for garnish). Stir well, then drop the heat to medium and cook for 8-10 minutes until the chicken is cooked. Stir occasionally to prevent sticking. This will allow the oil to separate and cook into the chicken

Once done, add the noodles straight into the pan, followed by the dark soy sauce and light soy sauce. Increase the heat to medium-high and stir gently to start softening the noodles

As the noodles are softening, add the red chilli flakes, the remaining ginger, and chopped fresh coriander (reserve some for garnish). Continue cooking until the noodles are softened and cooked

Taste and adjust salt as required. Turn off the heat and squeeze over the lime juice. Give the dish a final stir. Garnish with more red chilli flakes, the remaining chopped green chillies, and fresh coriander. Serve with a side of lime wedge