Green Curry Chicken Noodle Stir-Fry

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 400  g  hokkien noodles
• 1  tablespoon  peanut oil
• 1  onion, cut into thin wedges
• 1 1⁄2 tablespoons  good green curry paste
• 150  g  baby corn, cut in half
• 125  g  beans, cut into 4cm lengths
• 250  ml coconut milk
• 125  ml  chicken stock (I use a whole stock cube to a 1/2 cup)
• 500  g chicken breasts, cut into 1cm strips
• 2  teaspoons brown sugar
• 1  tablespoon fish sauce
• 2  teaspoons lime juice
• 3  tablespoons fresh coriander

Directions

1. Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
2. 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.
3. Stir-fry the onion for 1-2 minutes, or until softened.
4. Add the curry paste and cook for 1 minute, or until fragrant.
5. Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
6. Add the chicken back to the wok.
7. Stir in plam sugar, fish sauce and lime juice.
8. Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
9. Serve immediately.