Coconut Curried Chicken Noodles 8 portions Susan Walter / Chef

Ingredients for Coconut Curried Chicken Noodles:

• 3 cups The Perfect Purée Coconut Puree, thawed
• 6 tbsp. The Perfect Purée Sweet Ginger, thawed
• 1 small white onion, finely chopped
• 8 cloves garlic, minced
• 2 lbs. chicken breast, cut into large strips
• 12 green onions, sliced crosswise
• 2 red bell pepper, cut into thin strips
• 32 snow peas
• 3 cups broccoli florets
• 6 tbsp. curry powder
• 6 tbsp. fish sauce
• 6 tbsp. soy sauce
• ½ cup water or chicken stock
• 4 tsp. ground cumin
• 5 tbsp. white wine vinegar
• 1 tbsp. salt
• 16 oz. Chinese wheat noodles, cooked and kept warm
• cilantro for garnish

Method for Coconut Curried Chicken Noodles:

1. Stir fry onion, garlic and chicken breast in hot work. Remove to a large mixing bowl.
2. Stir fry green onions, snow peas and red peppers. Remove to mixing bowl.
3. Stir fry broccoli; add 3 tbsp. water and cook until tender.
4. Stir in curry powder, fish sauce, soy sauce, chicken stock, The Perfect Purée Sweet Ginger and The Perfect Purée Coconut Puree . Stir to combine. Add cumin and white wine vinegar.
5. Return onion, garlic, chicken, green onions and red peppers to the wok.
6. Heat thoroughly and toss with wheat noodles.
7. Garnish with cilantro