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|2||10 min||20 min||Easy|
Heat 1 tablespoon vegetable oil in a wok over high heat. Add chicken and stir fry until cook. Remove and cover to rest.
Heat 1 tablespoon vegetable oil in wok, add half the ginger and garlic, fry for 30 seconds. Be careful not to burn the garlic.
Add carrots, zucchini, capsicum, white spring onions and sesame oil and stir fry for 2 minutes.
Add remaining ginger and garlic and stir fry for 1 minute or until the vegetables are tender and remove from wok. Set aside to keep warm.
Reduce heat to medium and add coconut milk, soy sauce and curry paste to the wok, stir and simmer for 5 minutes.
Further reduce heat so as not to burn or boil and continue to simmer for 5 minutes.
While the coconut milk mix is simmering , cover the noodles in boiling water and soak for 1-2 minutes, gently separate with a fork and drain well.
Add bok choy, chicken, vegetables and noodles bac to the wok and toss to combine,
Serve immediately. Garnish with green spring onions, nuts, chilli and coriander as desired.