Coconut Curry Chicken & Noodle Stir-Fry

🥘 Ingredients

• black pepper
• chopped chicken breast
  40 oz
• cilantro
  ½ oz
• coconut milk
  2 unit
• cooking oil
  1 tbsp
• curry powder (half for 2 servings, all for 4)
  1 tbsp
• fish sauce
  2 tbsp
• garlic-ginger scallion paste
  4 oz
• green bell pepper (into strips)
  2 unit
• lime (into wedges)
  2 unit
• onion (into strips)
  2 unit
• peanuts
  1 oz
• ramen noodles
  9 oz
• salt
• sweet thai chili sauce
  2 oz

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice green bell pepper . Halve, peel, and thinly slice onion . Quarter lime . Roughly chop cilantro .

   green bell pepper: 2 unit (into strips), onion: 2 unit (into strips), lime: 2 unit (into wedges), cilantro: ½ oz
2. 

   2

   Once water is boiling, add ramen noodles to pot. Cook, stirring occasionally, until tender, ⏱️ 2 minutes . Drain and rinse noodles under cold water for at least ⏱️ 30 seconds . Toss with a drizzle of cooking oil ; set aside.

   ramen noodles: 9 oz, cooking oil: 1 tbsp
3. 

   3

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Turn off heat; transfer chicken to a plate.

   chopped chicken breast: 40 oz, salt, black pepper
4. 

   4

   Heat a drizzle of oil in the same pan over medium-high heat. Add green bell pepper and onion ; season with salt and black pepper . Cook, stirring occasionally, until veggies are browned and tender, ⏱️ 5 minutes . Stir in chicken, coconut milk , sweet thai chili sauce , garlic-ginger scallion paste , fish sauce , and curry powder .

   green bell pepper, onion, salt, black pepper, coconut milk: 2 unit, sweet thai chili sauce: 2 oz, garlic-ginger scallion paste: 4 oz, fish sauce: 2 tbsp, curry powder: 1 tbsp (half for 2 servings, all for 4)
5. 

   5

   Stir noodles into pan with curry chicken. If needed, stir in splashes of water until everything is thoroughly coated in sauce. Remove pan from heat; stir in juice from half a lime. Taste and season with salt and black pepper .

   salt, black pepper
6. 

   6

   Divide stir-fry between bowls. Top with cilantro , peanuts , and a squeeze of lime juice. Serve with any remaining lime wedges on the side.

   cilantro, peanuts: 1 oz