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Lemongrass & coconut chicken on egg noodles
Lemongrass & coconut chicken on egg noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious Asian noodle stir fry packed with veggies and protein, great for busy weeknights and loved by all!
Ingredients:
  • 350g fresh thin egg noodles
  • 36.80 gm sunflower or canola oil
  • 6 small free-range chicken thigh fillets (about 500g total), quartered
  • 1 small red onion, thinly sliced
  • 2 lemongrass stems (pale part only), thinly sliced
  • 2 long red chillies, seeds removed, thinly sliced
  • 48.80 gm fish sauce
  • 270g can coconut milk
  • 1 bunch broccolini, stems separated, halved lengthways
  • 250g silken tofu, cut into 2cm pieces
  • Coriander sprigs, to serve
  • Lime wedges (optional), to serve
Instructions:
  • Prepare the egg noodles following the instructions on the packet and then drain them.
  • Heat oil in a large frypan over high heat and cook chicken until golden on each side. Lower heat to medium, add onion, lemongrass, and chili, and cook until just soft. Pour in fish sauce and coconut milk, bring to a simmer, cover, and cook for 5 minutes until thickened. Add broccolini and tofu, cover, and cook until broccolini is tender and tofu is heated through.
  • Ladle the dish over noodles and garnish with fresh coriander and lime wedges, to add a burst of flavor and brightness.

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