Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/4 cup Malaysian curry paste

  3. 2 green onions, thinly sliced

  4. 425g can corn kernels, drained

  5. 2 cups shredded barbecued chicken (see note)

  6. 4 cups reduced-salt chicken stock

  7. 220g shelf-fresh Singapore noodles

Instructions Jump to Ingredients ↑

  1. Heat a large, non-stick saucepan over medium heat. Add curry paste and half the onion. Cook, stirring, for 1 minute or until fragrant.

  2. Add corn, chicken, 1 cup cold water and stock. Bring to the boil. Add noodles. Simmer for 5 to 6 minutes or until noodles are tender. Serve sprinkled with remaining onion.


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