Avocado oil
Fresh ginger, grated
Green onions, finely chopped
Lemongrass (white part only), finely chopped
Lime juice
Sugar
Fish sauce
Crushed chilis
Honey
Red curry paste
Tomato paste
Boneless and skinless chicken breasts, cut in half lengthwise
Oyster mushrooms, minced
Mini bok choys
Green tea noodles
Toasted sesame oil
Preheat the oven to 220 °C (425 °F). Line a baking sheet with a silicone baking mat or parchment paper.
In a small pan, heat the avocado oil over medium-low heat. Then, add the ginger, green onions, and lemongrass. Cook at low heat, stirring occasionally until the herbs are tender. Remove from heat and let cool to room temperature.
Note: The goal here is simply to flavour the oil. Avoid colouring the herbs.
In a small bowl, mix the honey, avocado oil, red curry paste, and tomato paste. Spread this preparation onto the chicken breasts, then place them on one side of the baking sheet.
On the other half, place the vegetables (oyster mushrooms and bok choys). Drizzle with avocado oil, then season with salt and pepper. Cook in the oven for 12 to 15 minutes or until the chicken is well-cooked.
Meanwhile, cook the green tea noodles following the instructions on the package. Drain and rinse the pastas under lukewarm water.
Add the lime juice, sugar, and fish sauce to the flavoured avocado oil pan. Mix well.
Put the green tea noodles and a part of the dressing in a large bowl. Adjust seasoning if required.
Finally, divide all the preparations into 4 noodle bowls. Garnish with dressing, sesame oil, and green onions before serving.
