date:May 13, 2014
Ingredients
1/4 cup Malaysian curry paste
2 green onions, thinly sliced
425g can corn kernels, drained
2 cups shredded barbecued chicken (see note)
4 cups reduced-salt chicken stock
220g shelf-fresh Singapore noodles
Method
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 minut