Veg Hakka Noodles With Chicken Thai Curry (Red)

For Thai Curry

Heat a pan with 1 tsp oil, add chicken strips and cook until tender.

For Curry

Heat a pan with 1 tsp oil, add 1 tbsp chopped garlic, 1/8 cup julienne onion, 1/8 cup julienne capsicum and saute.

Add 3/4 cup coconut milk, 1/8 tsp salt, 1/4 tsp black pepper powder, 1 tbsp red thai curry paste and mix well.

Add chicken strips and allow to simmer.

Garnish with 3 basil leaves and set aside.

For Noodles

Heat a pan with 1.5 tsp oil, add 1 tbsp chopped garlic, 1/8 tbsp chopped onion and saute until light brown.

Add 1/8 cup julienne carrot, 1/8 cup julienne capsicum green, 3 chopped broccoli florets, 1/2 cup chopped spring onion

and stir fry.

Season with 1/8 tsp salt, 1/4 tsp black pepper powder, 1 tsp vinegar, cooked noodles and combine well.

Give it a Nestle Twist by black sesame seeds.

Serve hot with red chicken thai curry.