A bright yellow, wholesome and warming chicken noodle dish with fragrant spices and a little Thai heat, balanced with rich coconut and a squeeze of lime juice. Bringing a little sunshine into your evening!
Prep Time
30 min
Cuisine
Asian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a high heat
Once hot, add the chicken breast[s] and cook for 3 min on each side or until golden
Once golden, reduce the heat to medium, add a splash of water and cook, covered, for 10-15 min or until the chicken is cooked through
2
Meanwhile, boil a kettle
Cut the pak choi in half, separating the white and green parts
Set the green tops aside and cut the whites into bite-sized pieces
Peel and finely slice (don't chop!) the garlic
3
Heat a second large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the ground turmeric and cook for 30 sec
Add the sliced garlic and Thai green curry paste and cook for 2 min
Reduce the heat to medium-low, add the white pak choi with a generous pinch of salt and cook for 3 min or until the pak choi is tender
4
Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain
Meanwhile, re-boil a kettle
5
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconutcream and the chicken stock cube[s] in 350ml [700ml] boiled water - this is your coconut stock
Quarter the lime[s]
Trim, then slice the spring onion[s] finely
6
Add the coconut stock, chilli flakes (can't handle the heat? Go easy!) and soy sauce to the pan
Add the sweetcorn (no need to drain) and the green pak choi and cook for 1-2 min or until the greens have wilted - this is your sunny broth
7
Meanwhile, once the chicken is cooked, remove the pan from the heat and shred the chickenbreast[s] apart in the pan, using two forks - this technique is known as ‘pulling’
8
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