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Name: Chicken Curry Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Lemon juice; 1 ts Curry powder; 240 ml Chicken Stock; 2 tb Vegetable oil; 1 sm Clov garlic; finely chopped; 2 tb Fish sauce; 1/4 ts Turmeric powder; 1/2 ts Sugar; 120 ml Coconut cream; ; noodles soaked and drained; 180 g Boneless chicken; roughly; 120 g Fresh ba mee noodles or use; 1 ts Red curry paste

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INGREDIENTS

1/2 ts Lemon juice
1 ts Curry powder
240 ml Chicken Stock
2 tb Vegetable oil
1 sm Clov garlic; finely chopped
2 tb Fish sauce
1/4 ts Turmeric powder
1/2 ts Sugar
120 ml Coconut cream
; noodles soaked and drained
180 g Boneless chicken; roughly
120 g Fresh ba mee noodles or use
1 ts Red curry paste

Servings

INSTRUCTIONS

MMMMM--------------------------GARNISH------------------------------- 1 Spring onion; coarsely -chopped 2 Shallots; finely diced 1 Lemon; cut into wedges Bring a saucepan of water to the boil. Using a sieve or mesh strainer, dip the noodles into the water for a few seconds. Drain and set aside in a serving bowl. In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the curry paste and mix in well. Cook for a few seconds. Add the coconut cream, mix in and cook until the liquid starts to reduce and thicken. Add the chicken and stir well, then add the remaining ingredients in turn, stirring constantly. Pour the chicken mixture over the noodles, put the spring onions and shallots on top and serve with the lemon wedges on the side. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chicken Curry Noodles

1/2 ts Lemon juice
1 ts Curry powder
240 ml Chicken Stock
2 tb Vegetable oil
1 sm Clov garlic; finely chopped
2 tb Fish sauce
1/4 ts Turmeric powder
1/2 ts Sugar
120 ml Coconut cream
 ; noodles soaked and drained
180 g Boneless chicken; roughly
120 g Fresh ba mee noodles or use
1 ts Red curry paste

MMMMM--------------------------GARNISH-------------------------------      1    Spring onion; coarsely           -chopped      2    Shallots; finely diced      1    Lemon; cut into wedges   Bring a saucepan of water to the boil. Using a sieve or mesh  strainer, dip the noodles into the water for a few seconds. Drain and  set aside in a serving bowl.    In a wok or frying pan, heat the oil and fry the garlic until golden  brown. Add the curry paste and mix in well. Cook for a few seconds.  Add the coconut cream, mix in and cook until the liquid starts to  reduce and thicken. Add the chicken and stir well, then add the  remaining ingredients in turn, stirring constantly.    Pour the chicken mixture over the noodles, put the spring onions and  shallots on top and serve with the lemon wedges on the side.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (969g)
Recipe Makes: 1 servings

Calories: 759
Calories from Fat: 574 (76%)

Amt Per Serving		% DV

	Total Fat 63.8g	85 %
	Saturated Fat 37.9g	190 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 6.7g
Cholesterol 14.6mg		4 %
Sodium 3481.7mg		120 %
Potassium 1044.7mg		27 %
Total Carbohydrate 34.6g		10 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 31.1g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 759

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