12 Minute Thai Chicken Peanut Noodles

Ingredients

• 1 tbsp oil
• 1 garlic clove, minced
• 200g/7oz chicken mince (ground chicken)
• 1 tsp curry powder (anything mild)
• 1 1/2 tbsp red curry paste, separated
• 1/2 + 1/2 tsp dark soy sauce
• 1 1/2 cups chicken stock/broth (low sodium)
• 3/4 cup coconut milk (~1/2 a can), full fat for best flavour
• 2 tbsp cider vinegar
• 3 tbsp peanut butter
• 2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand, discard the seasoning pack)
• 2 (big!) handfuls baby spinach

To serve

• finely chopped peanuts
• coriander/cilantro
• squirt of sriracha or other chilli paste

Directions

• Heat the oil over high heat, cook the garlic 20 sec. Cook the chicken 2 min until it mostly changes from pink to white.
• Add 1 tbsp red curry paste, the curry powder and 1/2 tsp soy, cook 1 min.
• Clear a space, add the remaining 1/2 tbsp curry paste, stir for 30 sec. Add the chicken stock, simmer 1 min.
• Squish the noodle cakes in, pushing the chicken aside so the noodles are as submerged as possible. Leave 45 sec, turn, leave 30 sec, loosen the noodles.
• Push the noodles aside, add the coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter. Add the spinach, toss 30 sec until wilted. Keep it saucy.
• Serve, sprinkled with coriander, peanuts and sriracha or chilli paste if desired.

Notes: sub turkey, pork or beef for the chicken. Sub light or normal soy (colour will be paler). For the curry paste, Maesri is best/cheapest but anything works (except a very sweet brand). From RecipeTin Eats on Instagram.