Noodles with ginger, coconut milk and chicken

chicken coconut noodles

This is a recipe you want to be clutching on to when you’re late leaving work and THINK you are resigned to getting takeaway. If you hit the ground running, and by that I mean not even bothering to kick of your heels when you stagger through the front door, you can have this on the table in about 13 minutes from your arrival home.

The vegetables in this recipe are all interchangeable, except for the herbs and spices, if you keep those to garlic, ginger and coriander you can’t go wrong. I used Masaman curry paste because that is what I had in the fridge, and its quite mild. I’m personally not that fond of really hot spices, but simply use whatever paste you fancy.

I’ve used BBQ chicken in this recipe which of course aids in the speedy preparation.

Serves 4


Dried rice noodles
1 onion, sliced
2 to 3 garlic cloves
1/2 bunch coriander plus extra
Thumb sized piece of ginger
2 to 3 tablespoons of curry paste
500 grams BBQ chicken cut into good sized chunks
1/2 head of cauliflower cut into florets
roughly 200 grams snow pea sprouts
1/4 head of cabbage finely sliced
1 400 g tin of coconut milk
1 lemon sliced

1. Boil the kettle and soften your rice noodles in a bowl with the hot water.
2. Add sliced onion to a large pan with a little oil and put on a low heat. Add curry paste. Whilst that is cooking on a very low heat put your garlic, ginger and coriander in a blender/nutribullet etc and finely chop. Put that in the pan with the onion mixture.
3. Add cabbage, cauliflower and snow pea sprouts, stir fry for a few minutes, then add coconut milk and noodles. Add the BBQ chicken at this point. Season with a little salt.
4. Serve into bowls and top with lemon slices and extra coriander.
5. Grab your chop sticks, kick of your shoes, plonk yourself in front of TV and devour.

noodles-chicken-ginger-garlic blurred2

My photography notes

in the picture you will note that the dish is topped with basil. Sometime some herbs simply do not photograph well! Coriander can be a bit tricky to look vibrant due to its delicate leaves. So in the interests of appetising photography, I removed the coriander and replaced with Basil!