- 2 carrots
- 2 shallots
- A 200g bundle of runner beans
- ½ pack of buckwheat ramen noodles
- A 250g pack of chicken breast mini fillets
- 2 eggs
- A 23g sachet of Thai red curry paste
- ½ x 227g pot of mixed bean sprouts
- A handful of coriander, leaves only
- A 50g sachet of sweet chilli sauce
- 1 tbsp olive oil
- Sea Salt
- Pan with a lid
- A couple of bowls
- Deep frying pan or wok
Trim and peel the carrots, then slice into thin batons. Peel and finely slice the shallots. Trim the ends off the runner beans and discard. If they have a thread, run a vegetable peeler down each side to remove the string. Slice them into 3 cm lengths.
Simmer the runner beans in a pan of boiling water for 2 mins. Lift out of the pan with a slotted spoon or tongs and set aside. Bring the water back to the boil.
Add half the pack of noodles. Simmer for 3 mins. Drain the noodles and cool under cold running water. Tip them into a bowl. Add ½ tbsp oil and toss to coat. Set aside.
Chop the chicken into small chunks. Crack the eggs into a bowl and beat them together with a pinch of salt. Warm ½ tbsp oil in a wok or deep frying pan over a medium heat. Add the chicken.
Stir fry the chicken for 5 mins till it’s golden all over. Transfer to a plate and set aside. Add the carrot and shallots to the pan. Stir fry for 5 mins.
Add the runner beans to the pan with the curry paste. Stir fry for 2-3 mins till the veg are all soft. Pour in the beaten egg. Stir fry for 1-2 mins so the egg scrambles.
Pop the chicken back into the pan. Add the noodles. Toss together over the heat for 1 min to warm through. Serve topped with half the pot of bean sprouts, some coriander leaves and the sweet chilli sauce.
Your leftover noodles are great for quick meals. Cook them and mix with chopped raw veg, like peppers, onions, leftover bean sprouts and sliced lettuce. Add some lime juice, chilli sauce and chopped peanuts and you’ve got a noodle salad.