Red curry chicken egg fried noodles
| Recipe By: | Zola Nene |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 5 minutes |
Ingredients
- 2 tbsp coconut oil
- 400 g mini chicken fillets
- 2 tbsp red curry paste
- 250 ml coconut milk
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- handful coriander
- 2 tbsp coconut oil
- 400 g julienne vegetables
- 250 g easy to cook fresh egg noodles
- 4 eggs, beaten
- 4 tbsp easy to wok teriyaki stir fry sauce
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Cooking Instructions
- In a pan, heat coconut oil, then add the chicken fillets and fry until browned.
- Add the red curry paste, then stir fry for a minute.
- Add coconut milk, sugar, lime juice, fish sauce and coriander then simmer until chicken is cooked through.
- For the noodles, heat coconut oil in a wok, then add the vegetables and stir fry until veggies begin to soften.
- Add the eggs, then stir fry to scramble and cook the eggs.
- Add the noodles and sauce, then stir fry over high heat until the noodles are warm.
- Serve the chicken on top of the noodles, with extra lime wedges and fresh coriander.
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