Description
A flavorful saucy curried noodle bowl featuring crispy golden chicken chunks, tender stir-fry vegetables, and silky udon noodles all enveloped in a rich coconut curry sauce, garnished with fresh coriander for a vibrant finish.
Ingredients
Scale
Chicken
- 1 chicken breast, chopped into chunks
- 1 tbsp cornflour
- 2 tbsp vegetable oil, divided
- Salt and pepper, to season
Curry Sauce
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 2 tsp medium curry powder
- ½ tsp turmeric
- 400ml low-salt chicken stock
- 2 tbsp coconut cream
Vegetables and Noodles
- 300g stir-fry vegetables (such as baby corn, broccoli, and sugar snap peas)
- 300g straight-to-wok udon noodles
Garnish
- 10g coriander, roughly chopped
Instructions
- Prepare Chicken: Season the chopped chicken pieces with salt and pepper. Toss them in a bowl with the cornflour to coat evenly. Heat 1 tablespoon of vegetable oil in a wok over medium heat. Carefully add the chicken and cook on all sides for 4-5 minutes until they are golden and crispy. Remove the chicken from the wok and set aside on kitchen paper to drain excess oil.
- Cook Aromatics: Add the remaining 1 tablespoon of oil to the wok. Fry the finely chopped onion over medium heat for 8-10 minutes until it softens and turns golden around the edges. Then add the grated garlic and cook for 1 minute until fragrant.
- Add Spices and Stock: Sprinkle in the curry powder and turmeric, stirring constantly for 2 minutes to release their aromas. Pour in the low-salt chicken stock and bring the mixture to a boil.
- Make Coconut Curry Sauce: Stir in the coconut cream and simmer the sauce for 3-4 minutes until it slightly thickens, ensuring a creamy texture for the noodles and vegetables to absorb.
- Cook Vegetables and Noodles: Add the stir-fry vegetables and the udon noodles to the wok. Cover with a lid and cook for 4-5 minutes until the vegetables are tender but still crisp and the noodles are heated through.
- Assemble and Serve: Divide the noodles and vegetables between two bowls. Top each with the crispy chicken pieces, then scatter over the roughly chopped coriander for a fresh, vibrant touch.
Notes
- For extra heat, add a pinch of chili flakes or fresh chopped chili with the spices.
- Use any stir-fry vegetables you have on hand, like bell peppers, carrots, or snap peas.
- The coconut cream adds richness, but you can substitute with coconut milk for a lighter sauce.
- Make sure to cook the chicken chunks thoroughly until golden to achieve a crispy texture.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: curried noodle bowl, crispy chicken, coconut curry, udon noodles, stir-fry vegetables, easy curry recipe
