Spice and All Things Nice Tikka Curry Paste permeates into a milk mixture and is cooked until reduced to coat strings of al dente egg noodles, sweet leeks & golden chicken strips. Garnished with toasted peanuts and fresh mint. This bowl of food feeds the stomach and nourishes the soul, Chef!
Tikka Chicken Noodles
Tikka Chicken Noodles
with toasted peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Chicken
- Cornflour
- Egg Noodles
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Mint
- Full Cream UHT Milk
- Leeks
- Peanuts
- Spice & All Things Nice Tikka Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (Salt & Pepper)
- Paper Towel
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
NUTS
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. Fry the strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
ALL TOGETHER
In a small bowl, combine the Cornflour and the milk. Return the pan to medium with a drizzle of oil. Fry the leeks until soft and lightly golden, 6-8 minutes. Add the curry paste until fragrant, 2-3 minutes. Mix in the milk mixture and simmer until slightly reduced, 3-4 minutes. Mix in the cooked noodles and the chicken. Simmer until warmed through, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles, sprinkle over the toasted nuts, and garnish with the mint. Enjoy, Chef!
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
NUTS
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. Fry the strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
ALL TOGETHER
In a small bowl, combine the Cornflour and the milk. Return the pan to medium with a drizzle of oil. Fry the leeks until soft and lightly golden, 6-8 minutes. Add the curry paste until fragrant, 2-3 minutes. Mix in the milk mixture and simmer until slightly reduced, 3-4 minutes. Mix in the cooked noodles and the chicken. Simmer until warmed through, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles, sprinkle over the toasted nuts, and garnish with the mint. Enjoy, Chef!
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
NUTS
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. Fry the strips until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ALL TOGETHER
In a small bowl, combine the Cornflour and the milk. Return the pan to medium with a drizzle of oil. Fry leeks until soft and lightly golden, 10-12 minutes. Add the curry paste until fragrant, 3-4 minutes. Mix in the milk mixture and simmer until slightly reduced, 4-5 minutes. Mix in the cooked noodles and the chicken. Simmer until warmed through, 2-3 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles, sprinkle over the toasted nuts, and garnish with the mint. Enjoy, Chef!
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
NUTS
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. Fry the strips until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ALL TOGETHER
In a small bowl, combine the Cornflour and the milk. Return the pan to medium with a drizzle of oil. Fry leeks until soft and lightly golden, 10-12 minutes. Add the curry paste until fragrant, 3-4 minutes. Mix in the milk mixture and simmer until slightly reduced, 4-5 minutes. Mix in the cooked noodles and the chicken. Simmer until warmed through, 2-3 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles, sprinkle over the toasted nuts, and garnish with the mint. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Tikka Chicken Noodles?
The preparation time for Tikka Chicken Noodles with toasted peanuts is between 20 and 35 minutes.
What is the total time required to make Tikka Chicken Noodles with toasted peanuts?
The total time required to make Tikka Chicken Noodles with toasted peanuts is between 25 and 40 minutes.
How many servings does Tikka Chicken Noodles provide?
4 servings
What are the main ingredients in Tikka Chicken Noodles?
Chicken, Cornflour, Egg Noodles, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Mint, Full Cream UHT Milk, Leeks, Peanuts, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Tikka Chicken Noodles?
Calories: 671, Carbs: 70 grams, Fat: grams, Protein: 53.2 grams, Sugar: 10.1 grams, Salt: 358 grams
How do I prepare Tikka Chicken Noodles?
DINNER IS READY: Bowl up the loaded noodles, sprinkle over the toasted nuts, and garnish with the mint. Enjoy, Chef! ALL TOGETHER: In a small bowl, combine the cornflour and the milk. Return the pan to medium with a drizzle of oil. Fry the leeks until soft and lightly golden, 6-8 minutes. Add the curry paste until fragrant, 2-3 minutes. Mix in the milk mixture and simmer until slightly reduced, 3-4 minutes. Mix in the cooked noodles and the chicken. Simmer until warmed through, 1-2 minutes. Remove from the heat and season. CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into strips. Fry the strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. NUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Tikka Chicken Noodles?
Chicken, Cornflour, Egg Noodles, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Mint, Full Cream UHT Milk, Leeks, Peanuts, Spice & All Things Nice Tikka Curry Paste
How many calories does Tikka Chicken Noodles have?
671 calories
How much fat content does Tikka Chicken Noodles have?
grams
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