Ingredients
- 450g Hokkein noodles
- 1 Tbsp oil
- 600g boneless skinless chicken thighs, thinly sliced
- 2 Tbsp Gregg's Green Curry Paste
- 1 carrot, cut into strips
- 4 spring onions, sliced
- 150g sugar snap peas or sliced beans
- 400ml coconut milk
- 1 tsp fish sauce
- 1/2 cup fresh coriander leaves, roughly chopped
- 1 lime, cut into quarters to serve
Method
Prepare the noodles following the packet directions and set
aside.
Meanwhile heat the oil in a wok or large frying pan over high
heat. Add the chicken and stir-fry for 5 minutes. Add the Gregg's
Green Curry Paste and carrots and stir-fry for a further 3
minutes.
Add the spring onions, sugar snap peas or beans and cook for 1
minute, then add the coconut milk and fish sauce and bring to the
boil, stirring. Reduce the heat and simmer for a further 5 minutes,
stirring occasionally.
Add the noodles and coriander and toss for 1 minute or until
heated through.
Serve with lime wedges, squeezing over lime juice as
desired.