Southern Curried Noodles Recipe
 Chicken or pork can be used in this tasty
dish. It is so quick and easy to prepare and cooks in next to no time,
making it the perfect snack for busy people.
Ingredients: (Serves 2)
30 ml/2 tablespoons vegetable oil
10 ml/2 teaspoons magic paste
1 lemon grass stalk, finely chopped
5 ml/1 teaspoon Thai red curry paste
90 g/3½ oz skinless chicken breast fillets
or pork fillet (tenderloin), sliced into slivers
30 ml/2 tablespoons light soy sauce
400 ml/14 fl oz coconut milk
2 kaffir lime leaves, rolled into cylinders
and thinly sliced
250 g/9 oz dried medium egg noodles
90 g/3½ oz Chinese leaves (Chinese cabbage),
shredded
90 g/3½ oz spinach or watercress, shredded
Juice of 1 lime
Small bunch fresh cilantro (coriander),
chopped
Method:
Heat the oil in a wok or large, heavy frying
pan. Add the magic paste and lemon grass and stir-fry over a low to medium
heat for 4-5 seconds, until they give off their aroma. Stir in the curry
paste, then add the chicken or pork. Stir-fry over a medium to high heat
for 2 minutes, until the chicken or pork is coated in the paste and seared
on all sides.
Add the soy sauce, coconut milk and sliced
lime leaves. Bring to a simmer, then add the noodles. Simmer gently for 4
minutes, tossing the mixture occasionally to make sure that the noodles
cook evenly.
Add the Chinese leaves and the spinach or
watercress. Stir well. Add the lime juice. Spoon into a warmed bowl,
sprinkle with the cilantro and serve.
Happy Cooking,
Carol |
