12-Minute Thai Chicken Peanut Noodles

Name: 12-Minute Thai Chicken Peanut Noodles
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Yield: 2
Ingredients: 200 g chicken mince; 2 handfuls baby spinach; 1 clove garlic; 1 1/2 tbsp red curry paste; 1 tsp curry powder; 1 tsp dark soy sauce; 1 1/2 cup chicken stock/broth; 3/4 cup coconut milk, full fat; 2 tbsp cider vinegar; 3 tbsp peanut butter; 2 cakes instant ramen noodles; 1 tbsp oil; 2 tbsp peanuts; fresh coriander/cilantro leaves; Sriracha or other chilli paste

Servings2 Portions

Prep Time3 Mins

Cook Time9 Mins

Difficulty

Easy

Ingredients

chicken mince
200 g
baby spinach
2 handfuls
garlic
1 clove
red curry paste
0.5 tbsp
curry powder
1 tsp
dark soy sauce
1 tsp
chicken stock/broth
0.5 cup
coconut milk, full fat
0.8 cup
cider vinegar
2 tbsp
peanut butter
3 tbsp
instant ramen noodles
2 cakes
oil
1 tbsp
peanuts
2 tbsp
fresh coriander/cilantro leaves
Sriracha or other chilli paste

Step-by-Step Instructions

Heat the oil in a medium skillet over high heat. Add the garlic and cook for about 20 seconds, just until fragrant and lightly golden.

Add the ground chicken and cook for about 2 minutes, breaking it into small pieces with a spoon or spatula, until most of the pink is gone.

Stir in 1 tablespoon of the red curry paste, the curry powder, and the dark soy sauce. Cook for 1 minute so the chicken is evenly coated and the spices bloom.

Push the chicken to the sides of the pan to make a small space in the center. Add the remaining 1/2 tablespoon red curry paste and cook it for 30 seconds to deepen the flavor.

Pour in the chicken stock and bring it to a simmer. Reduce the heat slightly to medium-high and let it bubble for 1 minute.