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Asian chicken noodles

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 T canola oil
2 T Thai curry paste
1 x 400 ml can coconut milk
300 g vermicelli noodles
Water
Rotisserie chicken
Fresh green chilli

Method

Heat canola oil in a hot pan and add Thai curry paste. Cook for 30 seconds before adding can coconut milk. Simmer for 10 to 15 minutes to reduce slightly.
Meanwhile, soak 300 g vermicelli noodles in boiling water for 3 minutes and drain.
Toss into the coconut milk and serve in shallow bowls with shredded rotisserie chicken and sliced fresh green chilli.
Cook's note: Click here for tips on roasting chicken perfectly

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