360g Hakubaku ramen noodles
500g Chicken breast fillets (sliced thinly)
200g Brown onion (finely sliced)
1/4 cup of each Coriander leaves and red curry paste
400ml Coconut cream
2 cloves Fresh garlic (crushed)
60ml Fish sauce
1tbsp Japanese soy sauce
2tsp Lime juice
1 Fresh long red thai chilli (finely sliced)
2 Spring onion (finely sliced)
2tbsp of each Coriander (coarsely chopped) & palm sugar (grated)
Vegetable oil (for deep-frying)
Chiang Mai Noodles
STEP ONE:RAMEN NOODLES
Cook noodles according to packet intructions.
Drain, then refresh under cold running water.
Drain well, patting dry with paper towel.
Heat oil in a wok.
Deep-fry about 100g of noodles (in small batches) until crisp.
Drain on paper towel.
STEP TWO:DEEP-FRIED ONION
Using same heated oil, deep-fry the brown onion (in small batches) until lightly browned.
Drain on paper towel. Discard the oil from the wok and clean wok.
In a small bowl, combine the fried noodles, fried brown onion, spring onion and coriander leaves and set aside.
STEP THREE:CHICKEN CURRY
Stir-fry the red curry paste, garlic and tumeric in the wok.
Stir in the water and coconut cream, bring to the boil.
Reduce heat, stirring for 2 minutes.
Add chicken and cook, stirring, until chicken is cooked through (about 5 minutes).
Add fish sauce, soy sauce, lime juice and palm sugar, stirring until sugar is disolved.
Stir in chopped coriander, then remove from heat.
Dip remaining noodles into boiling water to reheat (about 1 minute)
Drain, then divide between 4 deep serving bowls.
Ladle chicken curry into each bowl.
Top each bowl with fried moodle mixture.
Garnish with a sprinkling of chilli slices.