Using coconut milk and shredded coconut in this curry adds depth of flavor.
In a medium-sized pot, cook the noodles according to package directions. Drain the noodles and set aside.
Heat a large saute pan with the sesame oil over medium-high heat. Once hot, saute the chicken breast strips until they are fully cooked, and set aside.
Return saute pan to medium-high heat and add the olive oil, onions, bell peppers, broccoli and carrots and saute until tender. Add the noodles and chicken strips back into the saute pan with the vegetables. Add the coconut milk, stock and curry paste. Cook until the sauce is slightly thickened, stirring frequently. Add the shredded coconut and salt before serving.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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