A delicious lip smacking curry that can make you weeknight dinner exciting and yet easy. The addition of tofu, oats and sriracha sauce into the curry gives it that perfect taste and texture.
Serve Hot and Spicy Chicken Curry Noodles as an one pot meal for your weekend dinner with a glass of Pomegranate Mint Cocktail Recipe.
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Cooks in 40 M
Total in 50 M
To begin making the Hot and Spicy Chicken Curry Noodles recipe, first boil the noodles and keep aside.
In a heavy bottomed pan, heat oil and fry the spring onion, ginger and garlic until lightly browned.
Add the sriracha sauce, salt and 1 cup of water and chicken. Cover the pan and simmer for 10 minutes until the chicken is cooked through.
Reduce the heat, add the tofu, coconut milk, oats and stir. Add the chilli powder, check the salt and adjust to suit your taste.
Give the curry a brisk boil, and turn off the heat.
Serve Hot and Spicy Chicken Curry Noodles as an one pot meal for your weekend dinner with a glass of Pomegranate Mint Cocktail Recipe.