Chicken Curry Noodles

Recipe Ingredients

8 oz	227g	Fresh ba mee noodles or use 4 oz dry noodles soaked, drained
2 tablespoons	30ml	Vegetable oil
1		Garlic - finely chopped
1 teaspoon	5ml	Red curry paste
1/4 cup	59ml	Coconut cream
180		Boneless chicken - roughly chopped
1/2 cup	118ml	Chicken stock
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Turmeric powder
2 tablespoons	30ml	Fish sauce
1/2 teaspoon	2.5ml	Lemon juice
1/2 teaspoon	2.5ml	Sugar
		Garnish
1		Spring onion - coarsely chopped
2		Shallots - finely diced
1		Lemon - cut into wedges

Recipe Instructions

Bring a saucepan of water to the boil. Using a sieve or mesh strainer, dip the noodles into the water for a few seconds. Drain and set aside in a serving bowl.

In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the curry paste and mix in well. Cook for a few seconds. Add the coconut cream, mix in and cook until the liquid starts to reduce and thicken. Add the chicken and stir well, then add the remaining ingredients in turn, stirring constantly.

Pour the chicken mixture over the noodles, put the spring onions and shallots on top and serve with the lemon wedges on the side.

Source:
Nancy Lam's Wok Wiz

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