for 4 person

Noodles

350 g	Chinese noodles
	salted water, boiling

Curry

1 tbsp	dark sesame oil
300 g	diced chicken
1 stick	lemongrass, crushed
1	red chilli pepper, deseeded, cut into rings
150 g	shiitake mushrooms, sliced
1 cm	ginger, finely grated
1 ½ tbsp	yellow curry paste
2 ½ dl	coconut milk
400 g	Chinese cabbage, shredded
2 tbsp	soy sauce

To serve & garnish

3 tbsp

wasabi nuts, coarsely chopped

How it's done

Noodles

Cook the noodles in salted water until al dente as per the packet instructions, drain, rinse in cold water.

Curry

Heat the oil in a wok or a wide frying pan, stir fry the chicken and lemongrass for approx. 3 mins. Add the chilli pepper and mushrooms, stir fry for a further 2 mins. Add the ginger, curry paste and coconut milk, bring to the boil, then simmer for approx. 2 mins. Add the cabbage, noodles and soy sauce, mix well, heat gently.

To serve & garnish

Plate up the Thai curry, sprinkle with the wasabi nuts.

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