Asian chicken noodles

Asian chicken noodles

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  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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