ASIAN FOOD MADE EASY

Words by Patricia Slapp

I love Asian food almost as much as I love pizza! This recipe is simple, cost-effective and tasty. Tender chicken simmered in a fragrant coconut milk broth with warm spices - it's the perfect Autumn evening meal.

Ingredients:

150g) Asian noodles

1 cup coconut milk

1 cup chicken stock

4 tbsp. soy sauce

1/2 tsp. turmeric

1/3 tsp. hot paprika

1/3 tsp. sweet paprika

1 tbsp. lime juice

1 tsp. coconut sugar

1 tbsp. peanut butter

150g chicken breast

1 medium zucchini

150g mushrooms

2 handfuls spinach

1/3 cup (10g) basil leaves

Method:

Place noodles in a bowl and cover with boiling water, then let it stand for 5 minutes and drain (or follow instructions on the package).

Slice chicken and vegetables.

Pour the coconut milk into a wok or pan and bring to a boil. Add the soy sauce, spices, lime juice, sugar, and peanut butter. Simmer for 5 minutes, stirring now and then.

Add the chicken and cook for 5 minutes, then add the zucchini and mushrooms, continuing cooking for another 5 minutes.

Finally, add in the cooked noodles and spinach. Mix well and cook for another 1 minute until spinach has wilted. Garnish with basil, to serve.