Microwave Asian Noodles

Click on the image, above to submit to Pinterest.

Microwave Asian Noodles

Microwave Asian Noodles is a modern Fusion recipe for a classic dish of noodles, stir-fry vegetables and chicken in a coconut milk base flavoured with thai curry paste that can be prepared in a microwave. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Microwave Asian Noodles.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Chicken Recipes Vegetable Recipes Fusion Recipes Fusion Recipes

This is a modern British interpretation of a Thai-style curry of chicken and stir-fry vegetables with noodles (which makes in Fusion food). This is a quick and tasty supper-time dish for four. You can easily make this vegetarian by substituting tofu for the chicken and using vegetable stock for the base.

Ingredients:

500ml (2 cups) hot chicken stock or vegetable stock
400ml (16 oz) tin coconut milk (full or reduced fat)
2 tbsp Thai red curry paste or Thai green curry paste
1 tsp ground turmeric
½ cayenne chilli, sliced thinly
3 skinless boneless chicken breast fillets, sliced
250g (9oz) pack medium rice noodles
300g (2/3 lb) bag stir-fry mix, (one with beansprouts)
salt and freshly-ground black pepper, to taste

Method:

If you don’t want your vegetables raw, put them in a microwave bowl, cover with water then microwave for 3 minutes and set aside.

Put your kettle on to boil. Combine the stock, coconut milk, choice of Thai curry paste, turmeric and chicken into a large microwaveable bowl. Cover with clingfilm (plastic wrap), pierce it a few times with the point of a knife and microwave on HIGH for 5 mins. Remove the clingfilm, give the ingredients a stir and cook for a further 5 minutes, until the chicken is cooked.

Meanwhile, put the noodles into another large bowl. Pour the boiling water over them, set aside to soak for 4 minutes, then drain.

Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.

Add a handful of torn mint leaves and finely sliced cucumber for an extra Asian touch. Make it a vegetarian meal by using a 250g (9oz) pack of tofu instead of the chicken.