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Annabel Karmel
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Chinese Chicken Noodles

Young children often like unusual flavours which is true of this Chinese chicken noodle dish in a mild curry & coconut sauce.

Prep Time: 2 minutes
Cook Time: 17 minutes
Serves: 4
Great for:  Kids - 2-4 Years Kids 4+ Years
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125 g Chinese noodles
2 tbsp vegetable oil
3 spring onions, finely sliced
1 clove garlic, peeled & crushed
½ tsp red chilli, chopped
1 ½ chicken breasts (approx 225g) cut into strips
1 ½ to 2 tsp Korma curry paste
150 ml chicken stock
150 ml coconut milk
75 g baby sweetcorn, cut into quarters
100 g beansprouts
75 g frozen peas, defrosted
100 g small prawns
  1. Cook the noodles according to the packet instructions and set aside. Heat the vegetable oil in a wok or frying pan and stir fry the spring onions, garlic and chopped red chilli for about 2 minutes.
  2. Add the chicken and stir fry for 2 minutes. Add the curry paste, chicken stock and the coconut milk and cook for 5 minutes over a low heat.
  3. Add the sweetcorn and beansprouts and cook for 3 to 4 minutes. Finally, add the peas, noodles and prawns and cook for about three minutes more.

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