Curried Chicken and Noodles


10 Mins Prep + 10 Mins Cooking

curried chicken and noodles


100g Rice Vermicelli Noodles

500g Chicken Mince

1 Brown Onion, finely chopped

2 Teaspoons Garlic Paste

2 Teaspoons Ginger Paste

2 Teaspoons Curry Powder

2 Teaspoons Garam Masala

1 Cup Gluten Free Chicken Stock

2 Tablespoons Mango Chutney

200g Savoy Cabbage, trimmed and sliced

½ Cup Unsalted Roasted Peanuts

½ Cup Fresh Coriander, roughly chopped

1 Lebanese cucumber, chopped


  1. Cook noodles according to packet direction. Drain. Cut noodles into short pieces with kitchen scissors.
  2. Heat a large non-stick frying pan over a high heat. Add chicken and cook, stirring, breaking up mince, for about 3 minutes, or until cooked through.
  3. Add onion, garlic, ginger, curry and masala. Cook stirring occasionally, for about 3 minutes or until onion is soft.
  4. Add stock and chutney and bring to boil. Stir in cabbage, cook, stirring for about 3 minutes or until cabbage is just wilted. Remove from heat and stir in noodles and mix well.
  5. Serve topped with peanuts, coriander and cucumber.
DinnerMitch Hills