Satisfy the whole family with this quick and easy Thai stir fry that’s perfect for busy weeknights.
Prep Time : 0:05 | Cook Time : 0:10 | Total Time : 0:15 | Serving : 4 person.
Ingredients
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450g hokkien noodles
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200mls light coconut milk
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2 1/2 tablespoons Thai red curry paste
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1 1/2 tablespoons fish sauce
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500g chicken tenderloins, cut in half across the grain
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1 400g pkt traditional stir-fry fresh vegetable mix
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1/2 cup fresh coriander leaves
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Ground black pepper, to taste
Method
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Step 1
Place the noodles in a medium heatproof bowl and pour enough boiling water over to cover. Set aside for 10 minutes. Drain.
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Step 2
Meanwhile, place the coconut milk, curry paste and fish sauce in a large wok or frying pan over medium-high heat. Cook, stirring, until the mixture comes to the boil.
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Step 3
Add the chicken and reduce heat to medium. Cook, covered, stirring occasionally, for 4 minutes. Add the vegetable mix, cover and cook, stirring occasionally, for a further 4-5 minutes or until the chicken is just cooked and the vegetables are tender crisp.
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Step 4
Add noodles, coriander and pepper to wok. Toss gently to combine and cook until noodles are heated through.