Ingredients for Chicken Curry And Noodles Microwave
- Hokkien Noodles
- Chicken Breast
- Light Coconut Cream
- 2 tablespoons Thai green curry paste
- 1 tablespoon lemon juice
- Zest of ½ lemon
- Red Capsicum
- Red Onion
- ½ medium zucchini, sliced
- 50g snow peas
- Salt And Pepper
- 100ml chicken stock
- Bean Sprouts
- Spring Onion
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How to Make Chicken Curry And Noodles Microwave
- Prepare noodles according to package directions. Typically, this involves adding noodles to a bowl of boiling water for a few minutes until softened. Drain well.
- Slice 150g chicken breast into thin strips.
- In a large microwave-safe bowl, combine 1 can (400ml) coconut cream, 2 tablespoons Thai green curry paste, 1 tablespoon lemon juice, and the zest of ½ lemon. Microwave on high for 1 minute.
- Add the chicken strips to the bowl.
- Add 1 medium capsicum (bell pepper), 1 medium onion (chopped), ½ medium zucchini (sliced), 50g snow peas, 100ml chicken stock, and season generously with salt and pepper to taste.
- Microwave on high for 8-10 minutes, or until chicken is cooked through and vegetables are tender. Stir halfway through.
- Add the drained noodles to the bowl and microwave for another 1-2 minutes, or until heated through and well combined with the sauce.
- Remove from microwave and garnish with 2 tablespoons bean sprouts and 2 spring onions (finely sliced) before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
10g
Carbs
15g
