adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut satay chicken noodle bowl
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy Asian chicken bowl with coconut and noodles - a weeknight must-have!
Ingredients:
  • 450g fresh hokkien noodles
  • 1 lemongrass stalk (white part only), finely chopped
  • 2cm piece fresh ginger, peeled, finely chopped
  • 27.30 gm peanut oil
  • 4 x 150g chicken breast fillets
  • 2 eschalots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, seeded, finely chopped, plus extra sliced chilli to serve
  • 1/2 x 270g jar Satay Sauce
  • 165ml can coconut milk
  • 1 Lebanese cucumber, peeled into ribbons
  • 40.00 ml chopped unsalted peanuts, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Cook noodles according to package instructions, then drain.
  • In a glass or ceramic bowl, mix lemongrass, ginger, and 2 teaspoons of peanut oil. Add the chicken and massage to coat thoroughly.
  • Preheat a large frying pan over medium heat. Sear chicken for 3 to 4 minutes per side until fully cooked. Place on a plate and cover to retain warmth.
  • In a pan over medium-high heat, heat the remaining peanut oil. Add the eschalot, garlic, and chili and cook for 4 minutes until the onion has softened. Pour in the satay sauce and coconut milk, bringing it to a gentle boil. Reduce the heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the sesame oil.
  • Slice the chicken, then distribute the noodles and cucumber evenly among 4 bowls. Add the chicken on top, drizzle with satay sauce, and garnish with peanuts, extra chilli, and coriander. Serve and enjoy!

Similar Recipes