This beautiful, authentic, effortless Asian delight is a breeze to make. It is loaded with vegetables along with the meat and prawn, which makes it a super healthy complete one dish meal. I have used a spoonful of curry powder to give it a more distinct Asian flavor. You may omit the curry powder altogether to make it mild.
In the same oil, Stir fry the vegetables, at the end of frying add the capsicum and tomato slices. Remove from heat and keep aside.
Briefly stir fry the boiled chicken with a pinch of salt. Then add the prawn and cook for 5 minutes, till it turns pink.
Add a cup of water, fish sauce and soy sauce. Add the curry powder also. Allow it to bubble.
Add the drained noodles and toss together to coat. Return the fried vegetables into the pan.
Toss well over the heat and serve hot.
Ingredients
- Noodles - 1 packet
- Olive oil - 2 tbsp
- Cauliflower - 1, sliced
- Capsicum - 1
- Carrot - 3
- Tomato - 1, firm, sliced
- Garlic - 4 cloves
- Green chilli - 2
- Ginger - 1 knob, grated
- Chicken breast - 2, boiled & sliced
- Prawns - shelled
- Curry Paste - 1 heaped tbsp
- Soy sauce - 2 tsp
- Fish sauce - 1 tsp
- Salt to taste
In the same oil, Stir fry the vegetables, at the end of frying add the capsicum and tomato slices. Remove from heat and keep aside.
Briefly stir fry the boiled chicken with a pinch of salt. Then add the prawn and cook for 5 minutes, till it turns pink.
Add a cup of water, fish sauce and soy sauce. Add the curry powder also. Allow it to bubble.
Add the drained noodles and toss together to coat. Return the fried vegetables into the pan.
Toss well over the heat and serve hot.
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