Express: Thai Red Curry Chicken Noodle Bowl
with Pre-prepped Ingredients
Dive into this speedy, Thai-inspired soup bowl! Red curry broth swirls with silky noodles and crisp veggies for a fragrant slurp with every bite.
Cals 748 · Prot 55 · Carbs 47 · Fat 37
Express
Global Eats
20 min
Dive into this speedy, Thai-inspired soup bowl! Red curry broth swirls with silky noodles and crisp veggies for a fragrant slurp with every bite.
Cals 748 · Prot 55 · Carbs 47 · Fat 37
Express
Global Eats
Ingredients
Chicken cubes
400 Grams
Rice noodles
150 Grams
Baby pak choi
3 Piece
Lime
1 Piece
Chopped brown onion
100 Grams
Ginger garlic paste
10 Grams
Red curry paste
7*
30 Grams
Sliced Green beans
100 Grams
Coconut milk
400 ML
Coconut sugar
10 Grams
Fish sauce
6*10*
10 ML
Vegetable seasoning
15*
2 Grams
Grated carrot
100 Grams
Fresh coriander
15 Grams
Allergens
*7 Crustaceans, *6 Fish, *10 Wheat, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3132 / 748 |
| Fats (g) | 37.2 |
| of which saturated (g) | 21.3 |
| Carbohydrates (g) | 47 |
| of which sugars (g) | 10.9 |
| Fibers (g) | 13.5 |
| Proteins (g) | 54.9 |
| Salt (g) | 4.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice noodles
- Boil a kettle of water.
- To a large bowl, add the noodles with a good pinch of salt, and pour the hot water over.
- Cover with a lid or cling film, and leave to soak for 10 min.
- Drain once tender, and rinse with cold water.
Tip! The noodles will be warmed back up again later when serving in step 5.
2 Prep
- Trim the pak choi and cut in half.
- Cut the lime into wedges.
3 Start curry
- Heat a pot over medium high heat with a drizzle of oil.
- Fry the onions for 2-3 min until softened.
- Add the ginger garlic and curry paste(spicy!).
- Stir-fry for 1 min until fragrant.
- Add the chicken, stir-fry for 3 min and coat in the curry paste.
4 Finish curry
- Add in the green beans, coconut milk, coconut sugar, fish sauce, vegetable seasoning and pak choi.
- Bring to a boil and then simmer for 5 mins.
5 Serve
- Place the cooked rice noodles in bowls.
- Spoon in the chicken red curry and veggies.
- Garnish with the grated carrot and pick over the coriander leaves.
- Serve the Thai Red Curry Chicken Noodle Bowl with Green Beans, Carrots and Pak Choi with lime wedges on the side.
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