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Ingredients
Method
- 1 handful of stir fry veg
- 30g instant noodles
- 25g creamed coconut
- 2.5cm piece of ginger, grated
- 1 crushed garlic clove
- 1⁄2 veg stock cube
- 1⁄2 lime, juice only
- Pinch of chilli flakes
- Dash of fish sauce (optional)
- Salt and pepper
- 15g cooked chicken chunks or firm tofu pieces
- Small handful of coriander, to serve
- Put all of the ingredients, apart from the chicken/tofu and coriander, into a heatproof container or bowl. Pour 300ml boiling water over it to cover, put the lid on, and leave it for 5 minutes. Stir well, then put the lid on again for another 5 minutes, then add the chicken or tofu, garnish with coriander, and enjoy. Easy!
30 mins
1 serving
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