Spicy Asian Noodle Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 cloves garlic cloves
- 1 bunch scallions
- 4 stalks Lemongrass
- ¼ cup fresh ginger
- 2 Tbsps Curry powder
- 1 tsp Cumin
- 9 ozs mie noodles
- 4 Banana leaf
- 14 ozs Chicken breasts
- 4 Tbsps Nut oil
- ⅞ cup vegetable stock
- ⅞ cup Coconut milk
- ½ Cucumber
Preparation steps
1.
Peel and chop the garlic.
2.
Step 1:
3.
Trim the spring onions. Thinly slice the white parts and reserve the green parts.
4.
Step 2:
5.
Trim the lemon grass, slice thinly, then chop finely.
6.
Step 3:
7.
Peel, slice and then chop the ginger.
8.
Step 4:
9.
Put the spring onion slices, lemon grass, ginger, garlic, curry powder and cumin into a mortar and grind to a fine paste.
10.
Step 5:
11.
Cook the noodles in hot water according to the package instructions then drain, refresh in cold water and drain well.
12.
Finely shred the spring onion leaves. Wash and dry the banana leaves and use to line four bowls or deep plates. Scatter with shredded spring onion. Cut the meat into bite-sized pieces. Heat the oil in a wok and stir-fry the meat. Add the curry paste, fry briefly, then add the stock and coconut milk. Season with salt, bring to the boil, then reduce the heat and mix in the noodles. Check the seasoning and warm through over a very low heat, stirring carefully from time to time. Meanwhile wash the cucumber, peel if you wish and cut notches along its length. Then slice the cucumber. Serve the curry in the banana leaf bowls, garnish with cucumber slices and serve immediately.
