This hot and sweet curry noodle bowl is the result of yet another “makeover for leftovers”. Leftovers are great to work with because most of the work has already been done. In this case, I already had cooked chicken and the chilli honey paste in my fridge. All I had to do was cook some noodles (which takes just about 5-7 mins), make a curry style broth and assemble it all together.
This one turned out to be a lot more delicious than it looks, trust me. It truly validates my faith in simple cooking. And don’t worry about what you have or don’t have. If you don’t have noodles, make this with rice. If you don’t have chicken use leftover cooked veggies or even just a potato will do.
Yield: 2 servings
Prep + cooking time: 15-20 mins
Leftover cooked chicken (or meat or veggies) – 1 cup shredded
Cooked noodles – enough for 2 portions (I had Ching’s hakka noodles in the pantry and used one packet of it)
Garlic – 3-4 cloves crushed
Chilli honey paste – 1 tbsp or more (recipe here)
Any herbs like basil or lemongrass – handful crushed/torn
Chicken/veggie stock cube – 1 (omit it if you don’t have it or don’t like it, but it adds a lot of flavour to the broth)
Oil – 1 tsp
Coriander leaves – handful chopped
Fried egg – 1 for each bowl
Water – 3 cups
Heat oil in a pan and add garlic with the chilli honey paste and cook till it turns aromatic.
Add chicken and saute for a minute. Now add water along with the stock cube, herbs, some salt and let it come to a simmer.
Turn of the heat and keep it aside.
Place noodles in the bowl and pour the broth over. Top with fried egg and lots of coriander leaves.