Singaporean Curry Noodles
Coconut curry broth over noodles and leftover protein.
Ingredients
- 3 cup noodles
- 1.5 cup coconut milk
- 3 tbsp curry paste
- 1 cup cooked chicken
- 1 cup beansprouts
Instructions
- 1
Fry curry paste until fragrant.
- 2
Add coconut milk and stock and simmer.
- 3
Warm noodles and leftover chicken or tofu in the broth.
- 4
Top with beansprouts, chilli and lime.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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