Cook and Clean with Kate

Spiced Chicken With Curried Noodles

Serves 2

Many home-cooked stir fry meals bear little resemblance to a Chinese takeaway, but this does taste very similar to my all time favourite ‘Singapore Noodles’. When you cook the chicken, leave the skin on for extra flavour and simply remove at the serving stage if you don’t want to eat it. I like to add beaten egg to the noodles at the end, but if you leave it out the dish will still taste as good. I’m sure chicken breasts would work just as well if you’re not a fan of leg or thigh, but you will need to reduce the cooking time.

What you need

A little coconut oil, melted
2 tbsp medium curry powder
2 heaped tsp ground cumin
A drop warm water
Salt and pepper
2 chicken quarters, leg and thigh attached with the skin on

For the noodles
150g rice noodles
1 tbsp wheat-free soya sauce
2 tsp sesame oil
1 tbsp coconut oil
1 clove garlic, crushed or sliced
1 tbsp ginger, very finely chopped
½ red chilli, thinly sliced
2 handfuls mange tout, ends trimmed (optional)

1 large handful baby corn, cut in half lengthways (optional)
1 heaped tsp curry powder
1 tsp Chinese five-spice
½ tsp coconut sugar
1 egg, beaten (optional)
1 tbsp toasted sesame
seeds (optional)

What you do

Pre-heat the oven to 180°C.
Season the chicken. In a little dish, mix the oil with the curry powder and the cumin. Stir, and then add a drop of water to create a wet paste. Pour over the chicken. Turn the chicken over, making sure every bit of skin is covered, and leave to marinate for 20-30 minutes if you have time.
Place the chicken on a rack in a roasting tin. Cook in the oven for 25-30 minutes until the skin is crispy and the chicken is cooked through.
Meanwhile, place the rice noodles in a bowl of boiling water for a few minutes until the noodles are softened. Drain into a sieve before stirring through the soya sauce and sesame oil.
Heat your wok over a high heat. Add the oil, followed by the garlic, ginger and chilli and stir fry for a few seconds.
Add the mangetout and baby corn, and continue stir frying for a further minute.
Add the spices and the sugar followed by the beaten egg, continuing to stir to ‘scramble’ it in.
Toss in the noodles until thoroughly combined. Divide between two plates placing the cooked chicken on top.
Sprinkle over the toasted sesame seeds to serve.