Instructions:
A noodle bowl favorite! This noodle bowl recipe is great for everyone (even kids). The noodle bowl is not spicy and will quickly become your favorite Thai comfort food dish. When cooking the chicken inside the sauce, please make sure it has cooked through before eating. The noodles may also be soaked overnight in the refrigerator to soften (must be a good planner). You may substitute coconut milk for the half & half cream but it may become too coconut flavored. The half & half allow the meal to become more "soupy" while softening the flavors. Noodle bowls are now easy with CurrySimple Yellow Curry sauces.
- 14 oz boneless chicken breast chopped into bite size pieces;
- 1 and 1⁄2 cup half & half cream;
- 10 oz Rice Noodles;
- 1⁄2 cup Romaine lettuce;
- 1 teaspoon chopped scallion;
- 1 teaspoon thinly sliced ginger;
- 1⁄2 cup fresh bean sprouts;
- 1⁄2 lime;
- 1 cup Curry Simple Gourmet Yellow Curry sauce.
- Soak noodles in warm water for 1 hour prior to cooking to soften the noodles.
- Drain water then place noodles in boiling water - 1 min.
- After 1 min, make sure noodles are soft and place in large bowl.
- Soak bean sprouts in boiling water for 15 seconds then place in bowl with noodles.
- Heat a sauce pan to medium-high heat.
- Add 1 cup of CurrySimple Gourmet Yellow Curry sauce, 11⁄2 cups half & half, bite-sized pieces of chicken, and ginger in heated pan.
- While chicken is cooking in sauce, squeeze 1⁄2 lime on top of noodles and sprouts in bowl.
- When chicken has thoroughly cooked (about 5 minutes), pour yellow curry sauce and chicken on top of noodles.
- Garnish with chopped scallions and romaine lettuce.
Ready in 10 minutes – Serves 2
