Coconut Chicken Curry Noodles

 

Ingredients:

* 1pkg Egg Noodles (optional GF)

* 1 + 1/2lbs Ground Chicken 

* 3 Carrots, peeled, and diced finely

* 1/2cup Red Onion, diced finely 

* 1 Green Pepper, seeded, and diced finely 

* 2-3 Green Chillies, sliced finely

* 2-4tbsp Vegetable Oil, for frying 

* 2cups Cremini Mushrooms, sliced finely 

* Salt and Pepper to taste 

* 1-2tbsp Chilli Flakes 

* 1cup Coconut Curry Sauce of your choice 

* 2tbsp Coconut Cream/ milk 

* 1/2cup Parsley, finely chopped 

Directions:

1. Prepare the egg noodles as directed on the package (usually boiled in salt water until semi-cooked). Drain the water and wash the noodles with some cold water, so as to separate the noodles. Set aside in collander until the mixture is ready. 

2. Using a wok or larger frying pan, heat the oil, and add in the carrots, green pepper, onion, chillies, mushrooms, some salt and pepper and mix well. 

3. After a few minutes of frying (4-5 minutes), add in the ground chicken and chillie flakes, and more salt and pepper to taste. Fry this mixture up for a few more minutes until the ground chicken is cooked, and the vegetables are semi-cooked through. 

4. At this point add in the coconut curry sauce, and coconut cream and mix well. Cook for 1-2 minutes until the curry sauce heats up. Add in the noodles at this point and toss well with the chicken-vegetable mixture. Add more salt and pepper to taste, and add in the parsely at this time. Toss the noodles once more. 

5. serve warm from wok to table. 

Note: The noodles are best served warm, however they can be reheated as needed. 

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