Chicken Pepper Noodles

Serves 4

1 Hour Easy


60ml Azalea Grapeseed Oil

½ tsp brown mustard seeds

2 sprigs curry leaves

2 tsp ginger paste

2 long, green chillies, thinly sliced

2 onions, chopped

3 tsp garlic paste

2 vine tomatoes, diced

500g skinless chicken thigh fillet, diced

1 lime

350g chow mein noodles

Sea salt



1 tbsp Azalea Grapeseed Oil

50g dessicated coconut

2 cloves

3 cardamom pods

5 black peppercorns

1 cinnamon stick

½ tsp chilli powder

½ tsp ground turmeric

1 tsp ground coriander



To make spice paste, heat grapeseed oil in a small frypan over medium heat. Add coconut, cloves, cardamom, peppercorns and cinnamon and fry, stirring, until coconut is golden brown. Add remaining spices and cook for a further minute, until fragrant. Transfer to a mini food processor or spice grinder, add 150ml water and blitz to a paste. Reserve.


In a large frypan, heat grapeseed oil over medium-high heat. Add mustard seeds and fry until they begin to pop. Add curry leaves, ginger and green chilli and sauté, stirring, until soft. Add onion and garlic and cook until onions are soft. Add tomato and spice paste, stir well and season with salt.


Add chicken and cook, stirring, until chicken is cooked through. Add noodles and 250ml boiling water, reduce heat to low and cover with lid, cook until noodles are softened.


Divide among bowls and serve with a squeeze of lime juice.