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

• 450g hokkien noodles

• 200mls light coconut milk

• 2 1/2 tablespoons Thai red curry paste

• 1 1/2 tablespoons fish sauce

• 500g chicken tenderloins, cut in half across the grain

• 1 400g pkt traditional stir-fry fresh vegetable mix

• 1/2 cup fresh coriander leaves

• Ground black pepper, to taste

Method

• Step 1

  Place the noodles in a medium heatproof bowl and pour enough boiling water over to cover. Set aside for 10 minutes. Drain.

• 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.

• 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.

• Step 4

  Add noodles, coriander and pepper to wok. Toss gently to combine and cook until noodles are heated through.