Ingredients
Method
- Drain and rinse the Qetoe Low Carb Noodles under cold water for 60 seconds, then dry-fry them in a hot non-stick wok with no oil for 2 to 3 minutes until squeaky dry. Tip onto a plate.
- Heat the olive oil in the wok over high heat. Stir-fry the chicken for 5 to 6 minutes until golden and cooked through.
- Add the green curry paste and chilli flakes and stir for 1 minute until fragrant.
- Pour in the light coconut milk and fish sauce and simmer for 2 minutes until slightly thickened.
- Add the noodles and toss for 2 minutes until glossy and coated, then stir through the lime juice.
- Divide between 2 bowls and top with the coriander leaves and crispy fried shallots.
Notes
Dry-fry the noodles until they squeak against the pan before they go anywhere near the sauce. Dry noodles soak up the curry instead of watering it down, so the sauce stays thick and glossy.
Swapping regular wheat noodles for Qetoe Low Carb Noodles cuts the carbs by 90% while keeping the thick, chewy udon-style bite, so this takeaway favourite comes in at 9g carbs per serve.
