Oh man. These noodle bowls are so immensely satisfying. The combination of the spices against the fresh crunchiness of the vegetables and the curried cream sauce is just spot on! I’m a complete fan and I know I’ll come back to this recipe over and over again. I found this in the Women’s Weekly Wok cookbook and made a few adjustments! The best part? They look as beautiful as they taste! You can almost see how rich and creamy the sauce is in the pictures!
Its great if you use hokkein noodles for this recipe because these give it that real authentic flavour and texture! If you know me, I cannot live without garlic and gasp! I didn’t use it in this! Imagine! No garlic with meat! Serve them hot and of course don’t substitute the spices for anything – On to the recipe!
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 kg boneless chicken, chopped into cubes
- 500g hokkein noodles (add more if necessary)
- 1 big bunch of green onions, slivered
- 4 tbsp peanut oil
- 2 large carrots, sliced
- 1 cup crunchy peanut butter
- 1 cup coconut cream
- 1 cup chicken stock
- 5 tbsp sweet chilli sauce
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 tsp leveled salt
Mix the cumin, coriander and turmeric in a small bowl and coat the cubed chicken until evenly distributed. Heat the peanut oil in a pan and cook the chicken in batches until golden. Remove the cooked chicken and keep aside.
Stir fry the carrot and the green onion in the same pan and add to the chicken, setting it aside.
Just showing off my knife skills heh.
Prepare the noodles according to packet instructions. Hokkein noodles are pre-cooked so you will just have to separate them by opening them into a bowl and adding hot water and separate them with a fork. Drain them and set aside.
Now combine all the sauce ingredients and mix well. In the same pan that you used earlier for the stir-frying, heat up the sauce and then transfer to the chicken and vegetables. Add noodles and mix until the glorious spiced sauce coats everything! everything!
Serve immediately with an extra sprinkle of fresh chopped green onion! Ah!