Green Curry Chicken Noodle Stir-Fry

• 400 g hokkien noodles
• 1 tablespoon peanut oil
• 1 onion, cut into thin wedges
• 1 1/2 tablespoons good green curry paste
• 150 g baby corn, cut in half
• 125 g beans, cut into 4cm lengths
• 250 ml coconut milk
• 125 ml chicken stock (I use a whole stock cube to a 1/2 cup)
• 500 g chicken breasts, cut into 1cm strips
• 2 teaspoons brown sugar
• 1 tablespoon fish sauce
• 2 teaspoons lime juice
• 3 tablespoons fresh coriander

1. Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
2. Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
3. Stir-fry the onion for 1-2 minutes, or until softened.
4. Add the curry paste and cook for 1 minute, or until fragrant.
5. Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
6. Add the chicken back to the wok.
7. Stir in plam sugar, fish sauce and lime juice.
8. Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
9. Serve immediately.

hokkien noodles, peanut oil, onion, good green curry, baby corn, beans, coconut milk, chicken, brown sugar, fish sauce, lime juice, fresh coriander

Taken from www.food.com/recipe/green-curry-chicken-noodle-stir-fry-179938 (may not work)