Meals

12 Minute Thai Chicken Peanut Noodles

Name: 12 Minute Thai Chicken Peanut Noodles
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 tbsp oil; 1 garlic clove (, minced); 200g/7oz chicken mince (ground chicken) (Note 1); 1 tsp curry powder (Note 2); 1 1/2 tbsp red curry paste (, separated (Note 3); 1 tsp dark soy sauce (Note 4); 1 1/2 cups chicken stock/broth (, low sodium); 3/4 cup coconut milk (~1/2 a can), full fat for best flavour); 2 tbsp cider vinegar; 3 tbsp peanut butter; 2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5); 2 (big!) handfuls baby spinach; 2 tbsp peanuts (, finely chopped); Roughly chopped fresh coriander/cilantro leaves; Sriracha or other chilli paste (, optional)

2 servings

portions

3 minutes

temps actif

12 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 tbsp oil

1 garlic clove (, minced)

200g/7oz chicken mince (ground chicken) (Note 1)

1 tsp curry powder (Note 2)

1 1/2 tbsp red curry paste (, separated (Note 3)

1 tsp dark soy sauce (Note 4)

1 1/2 cups chicken stock/broth (, low sodium)

3/4 cup coconut milk (~1/2 a can), full fat for best flavour)

2 tbsp cider vinegar

3 tbsp peanut butter

2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5)

2 (big!) handfuls baby spinach

2 tbsp peanuts (, finely chopped)

Roughly chopped fresh coriander/cilantro leaves

Sriracha or other chilli paste (, optional)

Instructions

Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.

Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.

Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.

Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.

Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.

Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.

Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.

Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.

Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!

Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

Nutrition

Taille de Portion

Calories

581 kcal

Lipides Totaux

48 g

Lipides Saturés

22 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

86 mg

Sodium

950 mg

Glucides Totaux

14 g

Fibres Diététiques

3 g

Sucres Totaux

4 g

Protéines

31 g