Chiang Mai Noodles

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360g Hakubaku ramen noodles
500g Chicken breast fillets (sliced thinly)
200g Brown onion (finely sliced)
1/4 cup of each Coriander leaves and red curry paste
400ml Coconut cream
2 cloves Fresh garlic (crushed)
500ml water
60ml Fish sauce
1tbsp Japanese soy sauce
2tsp Lime juice
1 Fresh long red thai chilli (finely sliced)
2 Spring onion (finely sliced)
2tbsp of each Coriander (coarsely chopped) & palm sugar (grated)
Vegetable oil (for deep-frying)

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Recipe By: Hakubaku

Serves 4 adults

Introduction


Method

STEP ONE:RAMEN NOODLES
Cook noodles according to packet intructions.
Drain, then refresh under cold running water.
Drain well, patting dry with paper towel.
Heat oil in a wok.
Deep-fry about 100g of noodles (in small batches) until crisp.
Drain on paper towel.

STEP TWO:DEEP-FRIED ONION
Using same heated oil, deep-fry the brown onion (in small batches) until lightly browned.
Drain on paper towel. Discard the oil from the wok and clean wok.
In a small bowl, combine the fried noodles, fried brown onion, spring onion and coriander leaves and set aside.

STEP THREE:CHICKEN CURRY
Stir-fry the red curry paste, garlic and tumeric in the wok.
Stir in the water and coconut cream, bring to the boil.
Reduce heat, stirring for 2 minutes.
Add chicken and cook, stirring, until chicken is cooked through (about 5 minutes).
Add fish sauce, soy sauce, lime juice and palm sugar, stirring until sugar is disolved.
Stir in chopped coriander, then remove from heat.

STEP FOUR:SERVING
Dip remaining noodles into boiling water to reheat (about 1 minute)
Drain, then divide between 4 deep serving bowls.
Ladle chicken curry into each bowl.
Top each bowl with fried moodle mixture.
Garnish with a sprinkling of chilli slices.