Pre-Sprogs, this was a Household favourite. It went by the wayside during the toddler and dissacharide deficiency years. Since the Sprogs have started tolerating a touch of spice lately, I decided to give it another whirl. Sprog 1 had seconds, Sprog 2 didn’t complain too much. It’s also preservative-free for those who prefer their dishes that way.
CHANG MAI NOODLES
INGREDIENTS: 2 garlic cloves, finely chopped; 1 tablespoon vegetable oil; 1 tblspn red curry paste (I used Mae Ploy, if your kids are chilli phobic, stick to 1 tsp); 1 cup coconut milk; 500g minced chicken; 1/2 cup water; 1 tablespoon fish sauce; 1 teaspoon lemon juice; 1 teaspoon curry powder; 1/2 teaspoon tumeric; 1/2 teaspoon sugar; 400g egg noodles (if dried, cook according to directions. I used Changs dried.); 1 bunch asian greens, chopped; 1 zucchini, chopped.
METHOD: Heat oil in a wok or deep frying pan and cook garlic and curry paste for 1 minute. Add chicken mince, breaking up lumps with back of spoon, until cooked through. Add coconut milk, curry powder, fish sauce, lemon juice, curry powder, tumeric and sugar, stir to combine. Add green veg. Simmer 5 minutes. Add water, return to simmer. Stir in noodles and cook 1 minute. Serve.