Starters & Light meals

Asian chicken noodles

4
Easy

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 1 T canola oil
  • 2 T Thai curry paste
  • 1 x 400 ml can coconut milk
  • 300 g vermicelli noodles
  • Water
  • Rotisserie chicken
  • Fresh green chilli

Method

Ingredients

Heat canola oil in a hot pan and add Thai curry paste. Cook for 30 seconds before adding can coconut milk. Simmer for 10 to 15 minutes to reduce slightly.
Meanwhile, soak 300 g vermicelli noodles in boiling water for 3 minutes and drain.
Toss into the coconut milk and serve in shallow bowls with shredded rotisserie chicken and sliced fresh green chilli.
Cook's note: Click here for tips on roasting chicken perfectly

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes

Comments

  • default
    Inga
    21 April 2020

    yum

Load more