Looking for a simple, healthy, and tasty meal you can whip up in a pinch? Check out our recipe for coconut chicken noodles, the perfect weeknight dinnertime dish.

Ready in: 25 mins
Serves: 4

Ingredients

• 3 tbsp oil
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• Thumb-sized piece ginger, finely grated
• 1 tbsp medium curry powder
• 1 tbsp soy sauce
• 400ml tin coconut milk
• 580g pack Co-op Chicken Breast Fillets
• 1 tbsp garam masala
• 1 tbsp oil
• 2 medium carrot, cut into strips
• 1 courgette, cut into strips
• 150g pack Co-op Sugar Snap Peas
• 300g wok ready noodles
• Handful fresh coriander, chopped
• Handful peanuts, roughly chopped
• Lime, to serve

Method

1. Heat half the oil in a large frying pan, then add the garlic, chilli and ginger and cook over a gentle heat for 1 min. Add the curry powder and stir for 30 secs, then add the soy sauce and coconut milk and bring to a simmer. Bubble gently for 15 mins, stirring occasionally. Add the noodles into the sauce and cook for the final 2 mins
2. In a separate frying pan or wok heat the remaining oil. Add the chicken strips and cook for 2-3 mins on each side until browned and cooked through. You may have to do this in two batches. Set aside the chicken, then stir-fry the carrot for 1 min, adding more oil if needed. Add the remaining veg and stir-fry for 1 min more until starting to soften.
3. Add the veg to the noodles and sauce along with the chicken. Serve scattered with chopped fresh coriander and some chopped peanuts and a squeeze of lime if liked.