Ginger chicken noodles

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  • Takes: 5 mins to prepare and 10 mins to cook
  • Serves: 4


  • 2tbsp olive oil
  • 4 spring onions
  • 2 garlic cloves
  • 1 inch ginger
  • 2 skinless chicken breasts
  • 2tsp thai green curry paste
  • 400ml organic coconut milk
  • 3-4 egg noodle sheets
  • ½ lime


Thinly slice the spring onions and garlic. Peel and grate the ginger and cut the chicken into bite sized pieces.

Pour oil into a large frying pan on medium heat. Gently fry the spring onions and ginger until the onions are soft. Add the garlic and cook for 1 minute. Turn the heat up to high and add the chicken pieces until brown or mostly cooked all the way through.

Add the curry paste and stir for 1 minute. Turn the heat down to mediium, pour in the coconut milk and stir all the ingredients together. Allow the mixture to come just to the boil and then add the noodles.

Allow the noodels to absorb the coconut milk and stir every few mintues to break them up. Add hot water or stock if it looks a bit sticky or gloopy.