Egg Noodle in Chicken Curry
2 ounces egg noodles
8 ounces coconut milk
2 ounces chicken meat
1 ounce chili paste
3/4 ounce ginger
1/3 ounce curry powder
white sugar
fish sauce
Garnish:
spring onion
pickle lettuce
shallot
lemon
Boil egg noodles about 5 minute, rinse in cold water. Boil coconut milk and add chili paste; stir until it oily and add curry powder. Add chicken, sugar, fish sauce and taste it. Put gravy on egg noodle and deep fried egg noodle on top. Serve with pickle lettuce, shallot, lemon and chili oil.
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