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🍽️ Chicken Curry with Egg Noodles

730 kcal · 30 min · 4 servings

Ingredients

• 150 g spring onions
• 1 clove garlic
• 1 tbsp oil
• 1 tbsp chopped fresh ginger
• 1 tbsp lemon zest
• 1 tbsp sambal oelek
• 1 tbsp turmeric
• 1 tsp coriander (ground)
• 300 g turkey cutlets
• 400 ml unsweetened coconut milk (1 can)
• 6 tbsp lemon juice
• salt
• 400 g Asian egg noodles
• 180 g bean sprouts

Instructions

1. 1. Wash the spring onions and slice them into thin rings. Set aside two tablespoons of the rings. Peel the garlic clove and chop it finely. Heat the oil in a large pot. Add the remaining spring onions, garlic, lemon zest, and all the vegetables to the pot.
2. 2. Sauté everything while stirring for 2 to 3 minutes. Cut the chicken fillet into thin strips and add them to the pot. Pour in the coconut milk, add the lemon juice, season with salt, and let it simmer for 5 to 8 minutes. Cook the noodles in salted water.
3. 3. Drain the noodles and let them drip dry well. Mix the noodles into the sauce. Taste everything again with Sambal Oelek. Sprinkle the dish with bean sprouts and the remaining spring onion rings before serving.

Nutrition per serving

• kcal: 730
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 80 g