Coconut Chicken Curry Noodles

Image by Kasia Sykus for Wokka

Serves

2

Ingredients

Wokka Singapore noodles

400g chicken breast, diced

4 garlic cloves, diced

2 tbsp vegetable oil

1 tbsp fish sauce

1 tbsp honey

3 kaffir lime leaves

2 bay leaves

2 tbsp curry powder

1 tbsp turmeric

3-4 cm fresh ginger, chopped

300ml coconut milk

1/3 cup water

200g snow peas

1 handful of coriander

2 spring onion sprigs, sliced

Salt

Pepper

Steps

1. In hot wok add vegetable oil, garlic and chicken. Cook 4 mins.

2. Add fish sauce, honey, kaffir lime leaves, bay leaves, 2 tbsp curry powder, 1 tbsp turmeric, ginger, salt and pepper.

3. Stir wok, add coconut milk and water after 5 mins.

4. Add Wokka Singapore noodles to curry, cover for 5 mins.

5. Break apart noodles and top with snow peas and coriander. Cook 3 mins.

6. Serve hot and garnish with coriander, spring onion.