Chicken and Asian stir-fry

Pilbara News - - Lifestyle -

Prepa­ra­tion 5 min­utes Cook­ing 15 min­utes Serves 4 In­gre­di­ents

1 pkt Hokkien noo­dles 2 tbsp oil 1 tbsp green curry paste 400g chicken thighs, cubed 1 bunch choy sum, washed 1 bunch spring onions, trimmed and sliced 1 cup co­conut milk Roasted cashews, chopped


Cook Hokkien noo­dles ac­cord­ing to di­rec­tions on the packet. Heat oil in a wok over medium heat. Add curry paste and cook for 2 min­utes. Add chicken cubes, cook for 5 min­utes or un­til golden brown. Cut choy sum into serv­ing-size pieces and add to wok along with spring onions. Cook for 2 min­utes. Add co­conut milk and bring to sim­mer­ing point. Serve with noo­dles and cashews.

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