- Coconut Chicken Satay Noodle Bowl.jpg (51.87 KiB) Viewed 19 times
Takes: 25 - 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 250g dried egg noodles
- 1 lemongrass stalk, finely chopped
- 2cm piece fresh ginger, peeled and finely chopped
- 1½ tbsp peanut or vegetable oil
- 4 x 150g chicken breast fillet
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped, plus extra slices, to garnish (optional)
- 135g satay sauce
- 200ml can coconut milk
- ½ tsp sesame oil
- 1 small cucumber, peeled into ribbons
- 30g unsalted peanuts, chopped
- Coriander sprigs, to garnish (optional)
Method
1. Cook the noodles according to the pack instructions. Drain.
2. Meanwhile, combine the lemongrass, ginger and 2 tsp peanut or vegetable oil in a glass or ceramic bowl. Add the chicken. Rub to coat.
3. Heat a large frying pan over a medium heat. Cook the chicken for 5 - 6 minutes on each side or until cooked through. Transfer to a plate. Cover to keep warm.
4. Heat the remaining peanut or vegetable oil in a saucepan over a medium - high heat. Add the shallots, garlic and chilli. Cook for 4 minutes, stirring, or until the onion has softened. Add the satay sauce and coconut milk. Bring to the boil. Reduce the heat to low. Simmer for 5 minutes or until slightly thickened. Remove from the heat. Stir in the sesame oil.
5. Slice the chicken. Divide the noodles and cucumber among the 4 bowls. Top with the chicken and spoon over the satay sauce. Sprinkle with the peanuts and extra chilli slices, if using. Serve garnished with coriander sprigs (if using).
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