Chiang Mai Noodles

Serves 4


Ingredients:

500g Hokkien noodles
1 tbsp oil
3 Asian shallots, chopped
6 cloves garlic, chopped
2 tsp finely chopped red chillies, optional
1-2 tbsp red curry paste
350g lean chicken or pork fillet, finely sliced
1 carrot, cut into julienne strips
2 tbsp fish sauce
2 tsp soft brown sugar
3 spring onions, finely sliced
¼ cup (7g) fresh coriander leaves


Method:

1. Cook the noodles in a wok or pan of rapidly boiling water for about 2-3 minutes, or until they are just tender. Drain and keep warm.
2. Heat the oil in a wok or large frying pan until it is very hot. Add the shallots, garlic, chilli and curry paste and stir-fry for 2 minutes, or until fragrant. Add the chicken or pork to the wok in 2 batches and cook for 3 minutes, or until the meat just changes colour.
3. Stir in the carrot, fish sauce, brown sugar and spring onion and bring to the boil. Divide the noodles between the serving bowls and spoon over the mixture. Top with the coriander and serve immediately.

Nutrition per serve:
Protein 23g;
Fat 8;
Carbohydrate 35g;
Dietary Fibre 4g;
Cholesterol 45mg;
1355 kj (320 cal)