Ban mian lovers, put your hands up! You’re going to love this one!!
An experiment gone right, I’d say. These little babies here are super tasty and the sauce is to die for. If you love noodles especially those with a little bit of sauce in it, then this is for you.
There’s a little more carbs in this one but I’ve balanced it out by adding two types of protein in – chicken breast and prawns. Feel free to switch them up with your choice of protein. The coconut flavours is going to make you forget that you’re on a diet, and with loads of veggies it’s simple something you can whip up every day or for your weekly meal prep.
I’ve also used my homemade chilli paste in this recipe but if you don’t have it, you can switch it up with store bought chilli paste, although I will recommend you not to add one less tablespoon of coconut sugar.
As usual if you don’t have coconut sugar, or coconut aminos or coconut oil, you can switch it with brown sugar, light soy sauce and extra virgin olive oil. I just feel the combination of coconut in these meal enhances the flavour a little more!
Give it a try, and tag me on your socials @asianmealprep if you made it! All the best!
Makes – 3 meals
Time needed – About 20 minutes
Nutrition information:
The nutrition information below is for one serving with bee hoon and chicken as per portioned in my recipe. It is also a rough guide so apologies in advanced if it’s incorrect – I am not a dietitian or food scientist and I have moved away from calorie counting since 2014, so please do your homework!
Calories: 532, Protein: 32.6g, Carbs: 53.1g, Fats: 16.3g, Sat. Fat: 3.5g
3-Meal Prep: Coconut Curry Chicken Ban Mee
Ingredients
- 1 tbsp coconut oil
- 1/2 onion chopped
- 3 cm ginger minced
- 2 cloves garlic minced
- 300 g chicken breast sliced
- 6 prawns peeled and deveined
- 1.5 tbsp red curry paste
- 1 tbsp chilli paste
- 300 ml light coconut milk
- 1/4 cup water
- 2 tbsp coconut sugar
- 1 tbsp coconut aminos
- 225 g ban mee (ban mian) noodles cooked and set aside
- 100 g broccoli chopped
- 100 g carrots sliced
- 100 g asparagus sliced
- 100 g mushrooms sliced
- salt & pepper to taste
Instructions
- Heat skillet on high and add oil. Add in onion, ginger and garlic to the pan and stir fry till slightly golden brown and the smell rises.
- Toss in chicken and stir-fry for 6-8 minutes until it’s cooked. Toss in prawns. Stir-fry until it turns red.
- Add in red curry paste and chilli paste, stir fry for 1 minute. Add the coconut milk, coconut sugar and coconut aminos. Simmer for 8 minutes. Add in water if you want a thicker sauce.
- Add in noodles, stir to mix it up and then toss in all veggies, mix it up and let it cook for about 5 minutes.
- Remove from heat and serve, or build your meals! Enjoy!
