This delicious Japanese meal is just what the doctor called for. Full of rich, tasty and healthy ingredients, I’ve never tasted a better version of this spicy coconut chicken noodle dish – and I’ve spent a lot of time in Japan! The recipe could hardly be simpler, so why not give this Asian specialty a go? Your taste buds and your doctor can’t both be wrong!
• 2 chicken breasts
• 2 packs medium noodles
• 4 flat mushrooms (sliced)
• 1 yellow pepper (strips)
• Half bag of bean sprouts
• Small tin of bamboo shoots
• 2 bok choy (chopped)
• 3 spring onions (chopped)
• Bunch of coriander (chopped)
• ½ red chili (chopped)
• 2 tsp green curry paste
• 1 can coconut milk
• 2 chicken stock cubes
• 1 stick lemongrass
• Garlic paste
4. Then add the lemongrass, garlic paste, red chili, spring onions and coriander. Allow to simmer for another 10 minutes.
1. Preheat your oven to 200°C.
2. Slice the breasts into strips, putting them in an ovenproof dish. Pour in the boiling water so its slightly covers the chicken. Then place the lid on and put in the oven for 25 to 30 minutes.
3. Pour a dash of oil into a hot pan before adding the green curry paste. After stirring for a minute, mix in the coconut milk. Fill the empty can with boiling water and 1 chicken stock cube. Dissolve and add to the soup. Repeat the same with the second cube. Simmer for around 5 minutes.
5. In another pan, heat a dash of oil. Then add bean sprouts, mushroom, bok choy and yellow pepper. Stir fry for between 3 and 4 minutes. Now add it to the soup with some bamboo shoots.
6. After the chicken is ready, drain the water out and add it to the soup.
7. Now, stir fry the noodles for about 2 minutes.
8. Put the noodles into the bowls. Then ladle the chicken and soup into the bowls with plenty of liquid included.
9. Garnish with fresh coriander leaves, some red chili slices and a wedge of lemon.