Description
Amber and i had a lot of fun cooking this recipe 'huey' style with a gas wok cooker while on our sydney holiday. I actually made it twice while we were away – the second time omitting the chicken and beans and using about 1 cup of frozen green peas, a tin of corn kernels and a tin of chickpeas. It's one of those recipes that i will always resort to when the cupboards are bare in our caravan.
Ingredients
- Hokkien Noodles
- Peanut Oil
- Onion
- Green Curry Paste
- Baby Corn
- Beans
- Coconut Milk
- Chicken Stock
- Chicken Breasts
- Brown Sugar
- Fish Sauce
- Lime Juice
- Fresh Coriander
Instructions
- Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender
- Drain well
- Heat a wok over high heat, add the oil and swirl to coat
- Cook chicken, in batches, until cooked through and to your liking
- Remove and keep warm
- Stir-fry the onion for 1-2 minutes, or until softened
- Add the curry paste and cook for 1 minute, or until fragrant
- Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly
- Add the chicken back to the wok
- Stir in plam sugar, fish sauce and lime juice
- Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through
- Serve immediately