Coconut chick noodles Hub02

Go coconutt-y with our chicken noodle recipe, packed full of oddles of yummy veggies!

  • Serves

  • Prep

  • Cook



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      • 200 g/7 oz medium dried egg noodles
      • 1 tablespoon sunflower oil or oil for frying
      • 355 g/12½ oz chicken or turkey mince, finely chopped
      • 200 g/7 oz mixed vegetable stir fry (without beansprouts)
      • 2 garlic cloves, finely chopped
      • 1 teaspoon turmeric
      • 2 teaspoons garam masala
      • 125 ml/4½ fl oz low-salt chicken stock
      • 400 g/14 oz can coconut milk


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      1. Cook the noodles in a saucepan of boiling water following the packet instructions. Drain and refresh the noodles under cold running water
      2. Meanwhile, heat the oil in a large wok or frying pan over a high heat. Add the chicken or turkey mince and stir-fry for 5 minutes until starting to brown. Add the mixed vegetable stir fry and a splash more oil, if needed, and stir-fry for 4–5 minutes until the vegetables are tender. Stir in the garlic
      3. Add the spices, stock and coconut milk, stir until combined, then cook, stirring occasionally, for 5 minutes. Stir in the noodles and heat through briefly. Spoon your little one’s portion into a bowl and finely chop the noodles and veg into small pieces, no larger than 1 cm/½ inch. Store any leftovers in the fridge for up to 3 days and reheat briefly before serving
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