12 Minute Thai Chicken Peanut Noodles

• 分量: 2 servings
• 調理時間: 3 minutes
• 総時間: 12 minutes

材料

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)

手順

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.

メモ

1. Chicken mince – This recipe also works great with pork and turkey. Beef also works well!

2. Curry powder – Any brand or type is fine here, it’s not a key ingredient. Your choice whether to use mild or spicy (I use mild).

3. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets in Australia (Coles, Woolies, Harris Farms), Asian stores. Ayam brand is also decent, but I don’t recommend Valcom (too sweet).

4. Dark soy sauce – Gives intensity of colour, salt and flavour to the chicken. If you don’t have dark, any soy sauce you have is fine.

5. Noodles – This is a recipe designed for the convenience of noodle cakes, instant noodles, ramen. Toss the seasoning packet – we’re making our own flavours here! If you don’t want to waste the seasoning, turn it into a quick soup meal! Just add leftover meat/seafood, veg, rice etc.

栄養

• カロリー: 581 kcal
• 脂肪総量: 48 g
• 飽和脂肪: 22 g
• コレステロール: 86 mg
• ナトリウム: 950 mg
• 炭水化物総量: 14 g
• 食物繊維: 3 g
• 糖質総量: 4 g
• タンパク質: 31 g