Sunday, 29 January 2012

Lime & Ginger Thai Chicken Noodles - Easy & Healthy

Sorry, no photo yet.  We were starving so it just got eaten without any further ado.  I'll take a photo next time I make it!

1 tsp olive oil
250g egg noodles
1 medium red onion, roughly chopped
300g skinless chicken breast, diced
1 small red pepper, in bite size pieces
1 small yellow pepper, in bite size pieces
1 small courgette, in bite size pieces
1 clove garlic, finely chopped
1/2" root ginger, finely chopped
1/2 tsp ground ginger
2 kaffir lime leaves, crumbled
2 tsp honey
1/2 lime - finely grated zest & juice
250 ml vegetable stock
1/2 tsp Thai red curry paste
2 tsp cornflour,

Serves 2

Fry the red onions in a drop of olive oil in a saute pan or frying pan until soft. Add the chicken and brown it on all sides. Add all the vegetables and the garlic, ginger, ground ginger, curry paste, kaffir lime leaves, lime zest and lime juice and continue to cook gently until the chicken is just cooked. Add the vegetable stock and honey and stir.

In the meantime, add the noodles to a pan of boiling water and cook, according to the packet instructions for about 3/4 minutes until soft.

Mix the cornflour with a little cold water and stir into the sauté pan until the stock thickens.

Drain the noodles & serve with the chicken mixture piled on top.

Approx Nutritional Values Per Serving
CaloriesFatSat FatProteinCarbsSugar
509 Kj4.70.945.969.16.2 


Update 6th March 2012
Since writing the above, I've seen this interesting blog post from BBC Good Food entitled Top 10 tips for healthy Thai cooking. and specifically listing many of the ingredients which are in my recipe above!

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