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

To Garnish:

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).