We have used udon noodles in this recipe which are available in most supermarkets now, either fresh or dried, however you can use soba or rice noodles if you prefer.
- 5 cups chicken stock, salt reduced
- 1 tbsp. Thai red curry paste
- 1 tbsp. fish sauce
- 2 tbsp. brown sugar
- 2 limes freshly squeezed
- 3 Portobello mushrooms, sliced
- 2 spring onions, sliced
- 2 cups cooked chicken (we used BBQ)
- 120g dried udon noodles
- Handful chopped coriander
- Heat chicken stock in a medium sized pot. Once simmering add curry paste, fish sauce, sugar and lime juice, ensuring heat is down low.
- Now add mushrooms, chicken then simmer for 3-4 minutes.
- Add udon noodles and chopped coriander. Noodles should be cooked in 5 mins. Once cooked add spring onions, take off heat and serve immediately, garnishing with a couple of spring onions or coriander on top.
Servings: 4 Serving size:451g
|Average Serve||Average 100g|
|Energy||783 kJ||174 kJ|
|187 Cal||42 Cal|
|Protein||19.7 g||4.4 g|
|Fat, total||2.5 g||0.6 g|
|- Saturated||0.9 g||0.2 g|
|Carbohydrate||20.2 g||4.5 g|
|- Sugars||8.3 g||1.8 g|
|Sodium||1760 mg||391 mg|
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