Coconut chicken noodles

This is a great weeknight meal that features in my cookbook 'Food before 5'.  I love that it only takes about 25 mins from start to finish and is a healthy and delicious meal that can be tailored to suit your taste.  Use vegetables that are in season or replace the rice vermicelli noodles with your favourite type.  I have also made it with singapore noodles and rice stick noodles which both turn out well.

Enjoy,
Amanda

Chicken Coconut Noodles

• spray oil
• 500g chicken breast fillets, diced
• 2 tsp green curry paste
• 400ml tin light coconut milk
• 2 1/2 cups chicken stock
• 2 carrots, peeled & sliced
• 1 zucchini, sliced
• 1/2 red capsicum, sliced
• 1 cup broccoli florets
• 150g rice vermicelli noodles

1)   Spray the base of a large pot with oil.  Over high heat, brown the chicken.

2)    Stir in curry paste.  Add coconut milk & chicken stock.  

3)    Add veges and stir. Cover & cook over medium heat until veges are almost tender.

4)   Add noodles & cook for a few mins (or until soft).                                                                                                                                                                                                         

Absolutely delish & only 25 mins from start to finish!!  

Tonight I made it with rice stick noodles