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Vietnamese-style chicken noodle bowl

These speedy noodles are packed with flavour and so comforting. The sauce is made from handy coconut milk powder, which means no leftover coconut milk.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Serves: 1

Ingredients

30g coconut milk powder
1 tbsp vegetable oil
1 chicken breast, sliced
2 echalion shallots, sliced
½ red chilli, deseeded and finely sliced
2 tbsp Cooks’ Ingredients Cà Ri Gà Vietnamese curry paste
1 lemongrass stalk, bashed
1 nest rice vermicelli noodles
90g pack baby pak choi, halved, or 1 pak choi, quartered
¼ x 28g pack coriander, finely chopped
1 tsp fish sauce
½ lime, juice

Method

1. Dissolve the coconut milk powder in 225ml cold water; set aside. Heat the oil in a large non-stick pan; add the chicken, shallots and ½ the chilli, then stir-fry over a medium heat for 1-2 minutes, until the chicken is sealed. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk and lemongrass stalk and bring to the boil; simmer for 2-3 minutes. Meanwhile, soak the noodles according to pack instructions.

2. Add the pak choi to the pan. Stir in most of the coriander and cook over a gentle heat for 2-3 minutes. Add the noodles, stir, then cook for 1-2 minutes, until piping hot. Stir in the fish sauce and lime juice. Carefully remove the lemongrass stalk, then ladle into a wide bowl, scatter over the remaining chilli and coriander and serve immediately.