Oyster Mushroom & Chicken Red Curry Noodle

Oyster Mushroom & Chicken Red Curry Noodle

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Oyster Mushroom & Chicken Red Curry Noodle, a play of texture and beautiful Asian flavors that are a pure delight for the tastebuds and senses. Furthermore, it’s simply delicious. Why not make tonight Asian night!


Chicken and marinade:

  • 400 g ground organic free-range chicken
  • 2 green onions chopped
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp each garlic powder, onion powder
  • 1 tsp Chinese five spice
  • Dash of Himalayan sea salt and white pepper
  • 1 Tbsp lemon grass
  • 1 Tbsp fresh chopped basil
  • ½ tsp marjoram

Red Curry:

  • 1 tsp sesame oil
  • 2 Tbsps peanut oil
  • 1 cup vegetable stock
  • 1 Tbsp red curry paste
  • 3 cups of washed and chopped oyster mushrooms
  • 2 large potatoes cubed
  • 2 Tbsps chopped fresh basil
  • 1 red bell pepper diced
  • ½ large yellow onion sliced
  • 1 can organic coconut milk
  • Himalayan salt, Chinese five spice, and white pepper
  • 1 tsp lemongrass
  • 1 bay leaf and lime leaf


  • 600 g udon noodles
  • 2 Tbsps peanut oil
  • 1 Tbsp sesame oil
  • 2 Tbsps soy sauce
  • ¼ cup vegetable stock
  • Dash of Chinese five spice
  • Himalayan sea salt and white pepper to taste


  • 1 ½ cups shredded iceberg lettuce
  • 2 Tbsps fresh chopped basil
  • 1 green onion chopped
  • 2 Tbsps chopped macadamia nuts



  1. In a large bowl drizzle in sesame oil
  2. Toss in ground chicken, season with salt and pepper, onion powder, garlic powder, five spice
  3. Add in green onion, soy sauce, lemon grass, basil and marjoram. And blend mixture with hands till ingredients are well incorporated. Cover and place in fridge for 2 hours or overnight.

Chicken and red curry sauce:

  1. In a large sauté pan drizzle in peanut and sesame oil, bring to a medium heat and toss in chicken mixture. Sauté for 10 minutes breaking up the chicken.
  2. Add in potatoes, mushrooms,  peppers, onions, and season with salt, pepper, Chinese five spice, stir and cook for another 10 minutes on medium heat, stirring to make sure it is not sticking to pan and burning.
  3. Throw in basil, lemon grass, bay leaf, lime leaf and stir.
  4. Place in red curry and mix till curry has coated the ingredient then pour in vegetable stock and coconut milk.
  5. Lower heat to a simmer and let cook for about 15 minutes.


  1. Bring a large pot of salted water to boil and place udon noodles in. Bring to a bowl and cook for about 10 minutes.
  2. In a sauté pan, heat up peanut oil and sesame oil, drain udon and toss into pan. Let cook for about 5 minutes, add vegetable stock, soy sauce, and toss in pan to get surface of noodles nice and seared. Take off heat.

Plating and garnish:

  1. Get a nice oval serving dish Asian style if you have. Surround outer border with the shredded lettuce, add noodles in the middle and top with red curry mushroom chicken mixture.
  2. Sprinkle with chopped green onion and basil, Finish with a sprinkle of chopped Macadamia nuts.
  3. Ready to serve!


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