Ingredients
The following ingredients have 4 Servings
- 1 tbsp oil
- 1 garlic clove (, minced)
- 200g/7oz chicken mince ((ground chicken) (Note 1))
- 1 tsp curry powder ((Note 2))
- 1 1/2 tbsp red curry paste (, separated (Note 3))
- 1 tsp dark soy sauce ((Note 4))
- 1 1/2 cups chicken stock/broth (, low sodium)
- 3/4 cup coconut milk ((~1/2 a can), full fat for best flavour)
- 2 tbsp cider vinegar
- 3 tbsp peanut butter
- 2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5))
- 2 (big!) handfuls baby spinach
- 2 tbsp peanuts (, finely chopped)
- Roughly chopped fresh coriander/cilantro leaves
- Sriracha or other chilli paste (, optional)
Instruction
- Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
- Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
- Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
- Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
- Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
- Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
- Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
- Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
- Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
- Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.
