Curry Mee with EB Cheesy Chicken Rolls
A bowl of hot and spicy broth, springy noodles and crunchy chicken roll makes this a perfectly indulgent meal.
Ingredients
- 1 pkt EB Cheesy Chicken Rolls to serve
- 2 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 4 chicken thigh fillets
- 2 cups coconut milk
- 6 cups chicken stock
- 1 lemongrass stalk bruised
- 3 tbsp fish sauce
- 1 tsp sugar
- 400g cooked noodles
- bean shoots to serve
- coriander leaves to serve
- lime wedges to serve
Instructions
- In a wok or large saucepan, heat the oil over medium-high heat. Combine the curry paste, curry powder, and turmeric in a mixing bowl.
- Cook for a minute, stirring constantly, or until aromatic. Cook for 2 to 3 minutes after adding the chicken thigh fillets. Combine the coconut milk and chicken stock in a mixing bowl. Simmer for 15 minutes after adding the lemongrass.
- Stir in the fish sauce and sugar, and season with salt and pepper to taste. Using a chopping board, slice or shred the chicken fillets.
- Divide the noodles into serving dishes to serve. Add the chicken on top. Combine the bean sprouts and coriander leaves in a bowl.
- Next is cooking the EB Cheesy Chicken Rolls. You can choose to either deep-fry, air-fry or pan-fry them according to your preferences. Choose one of the methods below that is convenient for you.Air-fry: start by defrosting EB Cheesy Chicken Rollsin the microwave for 3-4 minutes. Then, air fry for 2-3 minutes at180⁰C. Deep-fry: deep fry EB Cheesy Chicken Rolls at 160⁰C for 6-8 minutes. Pan-fry: defrost EB Cheesy Chicken Rolls at room temperature for 1 hour. Panfry at medium heat until golden brown.
- Lastly, serve curry mee with a lime wedge on the side and EB Cheesy Chicken Rolls.
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