Chicken Curry Noodle Bowls
Ready In About 40 Minutes
Low-Calorie Cooking Spray
400g-500g Mini Chicken Fillets, Each Cut
Chicken Curry Noodle Bowls Photo Gallery
Into 3 Pieces
2 Large Echalion Shallots (Or 5-6 Regular
Shallots), Thinly Sliced
7-8cm Piece Fresh Root Ginger, Peeled And
Cut Into Fine Matchsticks
1 Litre Hot Chicken Stock
3 Tbsp Mild Or Medium Curry Powder
350g Butternut Squash And Sweet Potato
Mix, Chopped Into Cubes
200ml Reduced-Fat Coconut Milk
125g Sugar Snap Peas, Halved Diagonally
250g Dried Medium Egg Noodles
225g Can Bamboo Shoots, Drained
80g Baby Spinach
½ Small Pack Fresh Coriander Sprigs,
Lime Wedges, To Serve
1 Spray a large, non-stick frying pan or wok with low-calorie cooking spray and place over a medium-high heat. Add the chicken, fry until lightly golden all over, then lift out onto a plate and set aside.
2 Add the shallots, ginger and 3 tbsp chicken stock to the pan and cook for 5 minutes until the shallots are soft. Add the curry powder, then reduce the heat to low and cook gently for 2 minutes, stirring, until fragrant. Add the squash and sweet potato, coconut milk and remaining stock, and simmer for 10 minutes.
3 Meanwhile, boil the sugar snap peas for 2 minutes, then lift out into a colander with a slotted spoon and refresh under cold running water. Add the noodles to the boiling water in the saucepan, cook according to the pack instructions, then drain.
4 Stir the chicken and bamboo shoots into the curry, bring back to the boil and simmer for 4 minutes. Add the spinach and sugar snap peas, and simmer for a further minute.
5 Season to taste, then divide the noodles between 4 bowls and evenly ladle over the chicken curry. Garnish with coriander sprigs and serve with lime wedges for squeezing over.
Syns per serving: 2
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