Serves four adults
Medium Egg Noodles – 4 nests
Chicken, cooked – 350g (I used leftover roast chicken with pan juices)
Mushrooms – 250g, sliced
Broccoli – 1 head, including the stalk, broken into florets/chopped
Ginger – thumb-sized piece
Garlic – 2 cloves
Sesame Oil – 1 tbsp (plus a little extra for the noodles)
Coconut Cream – 160ml
Green Curry Paste – 2 tsp
Palm Sugar – 2 tsp
Fish Sauce – 1 tbsp
Light Soy Sauce/tamari – 1 tbsp
Water – a few tbsp as required
Coriander – Handful, leaves and finely chopped stalks
Spring Onion – 2
Chilli – 1 medium
Cook the noodles according to the instructions on the packet. Toss in a little sesame oil once cooked.
Meanwhile, steam the broccoli in the microwave for two minutes on full power.
Heat the sesame oil in a wok until smoking, add mushrooms, broccoli, chicken, ginger and garlic. Cook on a high heat until the mushrooms are wilted and lightly browned. Reduce heat slightly and add curry paste, coconut cream, fish sauce, soy sauce/tamari, palm sugar. Cook for a few minutes. Add the noodles and coriander stalks. Adjust the consistency with a little water if needed. Remove from the heat and place in bowls, garnish according to taste (I leave ungarnished for the children at the moment).