All the takeaway flavour, none of the carb crash. Thick, chewy Qetoe Low Carb Noodles, with 90% less carbs than regular noodles, are tossed through a creamy light coconut green curry sauce with tender chicken thigh, a squeeze of lime, fresh coriander and crispy fried shallots. A high protein, low carb dinner on the table in about 25 minutes.
Serves 2 | Prep 10 min | Cook 15 min
Per serve: 445 cal, 41g protein, 9g carbs
Ingredients
- 1 pack Qetoe Low Carb Noodles
- 400g skinless chicken thigh fillets, thinly sliced
- 2 tsp olive oil
- 2 tbsp green curry paste
- 125ml light coconut milk
- 1 tbsp fish sauce
- 1/2 tsp chilli flakes
- 1 tbsp lime juice
- 1/2 cup fresh coriander leaves
- 10g crispy fried shallots
Method
- Drain and rinse the Qetoe Low Carb Noodles under cold water for 60 seconds, then dry-fry them in a hot non-stick wok with no oil for 2 to 3 minutes until squeaky dry. Tip onto a plate.
- Heat the olive oil in the wok over high heat. Stir-fry the chicken for 5 to 6 minutes until golden and cooked through.
- Add the green curry paste and chilli flakes and stir for 1 minute until fragrant.
- Pour in the light coconut milk and fish sauce and simmer for 2 minutes until slightly thickened.
- Add the noodles and toss for 2 minutes until glossy and coated, then stir through the lime juice.
- Divide between 2 bowls and top with the coriander leaves and crispy fried shallots.
Tips
Dry-fry the noodles until they squeak against the pan before they go anywhere near the sauce. Dry noodles soak up the curry instead of watering it down, so the sauce stays thick and glossy.
