• Rose

Red curry Chicken noodle bowl

Updated: Aug 22, 2021

We had some leftover roast chicken which was easy to shred and add protein to this meal. If you want to make it vegetarian skip the chicken or feel free to add tofu. I thought it would be fun to spiralize the zucchini but its not necessary, cutting it into cubes or slices would work great too. I have been choosing to buy coconut cream as I find I can make it last two dishes, just make sure to shake it well so you get an even divide when using half. You could always add the whole can of coconut cream if you want this dish to be more saucy and rich. The crunch from the cabbage is a nice addition, you could always use green cabbage, grated carrot or a handful of nuts for crunch too. Hope you enjoy.


Serves 2

Cook time : 20-30 minutes


1 clove garlic, minced

1 knob grated ginger

½ onion, sliced

handful green beans, chopped into small pieces

1 zucchini , sliced or spiralized

1 c shredded chicken (I had leftover chicken from a roast chicken)

¼ red cabbage, grated

2 cups baby spinach leaves

1 -2 Tbsp red curry paste

½ coconut cream or 1 can coconut milk

¼ c - ½ c stock (vegetable or chicken)

½ packet soba noodles

2 Tbsp oil


Bring a pot of water to boil and cook noodles according to packet instructions, mine were 4 minutes. Drain and rinse under cold water. Set aside.

Place oil in large wok and add ginger, garlic, onion and sauté until soft and fragrant. Add the curry paste (depending on how strong you want the flavour, I used 2 TBSP), allow to simmer. Add the green beans and shredded chicken and mix sauce thoroughly. Add the coconut cream or milk and ¼ c stock. Add the zucchini and adjust stock as necessary. I found the zucchini absorbed a lot of the sauce so I added a bit more stock. Lastly divide noodles between bowls and cover with spinach. Place hot red curry onto the spinach which should soften it slightly. Top with grated red cabbage.

Sprinkle with chilli flakes if you want it spicier!


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