top of page

Spicy Chicken & Veg Noodles


  • 5 oz. (150g) Asian noodles (e.g. chow mein)

  • 1 cup (240ml) coconut milk

  • 1 cup (240ml) chicken stock

  • 4 tbsp. soy sauce

  • 1/2 tsp. turmeric

  • 1/3 tsp. hot paprika

  • 1/3 tsp. sweet paprika

  • 1 tbsp. lime juice

  • 1 tsp. coconut sugar

  • 1 tbsp. peanut butter

  • 5 oz. (150g) chicken breast, chopped

  • 1 medium zucchini, chopped

  • 5 oz. (150g) mushrooms, chopped

  • 2 handfuls spinach

  • 1/3 cup (10g) basil leaves



Place noodles in a bowl and cover with boiling water, then let it stand for 5 minutes and drain (or cook according to the instructions on the package).


Pour the coconut milk into a wok or pan and bring to a boil. Then add the soy sauce, spices, lime juice, sugar, and peanut butter. Simmer for 5 minutes, stirring now and then.


Add the chopped chicken and cook for 5 minutes, then add the zucchini, continuing cooking for another 5 minutes.


Finally, add in the cooked noodles and spinach. Mix well and cook for another 1 minute until spinach has wilted. Garnish with basil, to serve.

bottom of page