Ingredients
- 450 grams fresh noodles (hokkien noodles, Asian egg noodles)
- 1 lemongrass stalk (white part only), finely chopped
- Gingerroot (2cm piece fresh ginger, peeled and finely chopped)
- 1 1/2 tablespoons oil (peanut oil)
- 4 (600 grams) boneless chicken breasts (chicken breast fillets, 4 x 150 grams)
- 2 eschalots, finely chopped
- 1 red chili pepper (long red chilli, seeded and finely chopped)
- Extra chopped red chilli to serve
- Satay sauce (1/2 x 270 gram jar)
- 1 can (165 ml) coconut milk
- 1/2 teaspoon sesame oil
- 1 cucumber (Lebanese cucumber, peeled and cut into ribbons)
- 2 tablespoon chopped peanuts (unsalted, to serve)
- Coriander springs, to serve
How to Make
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Step 1: Prepare noodles following packet directions and drain.
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Step 2: Meanwhile, combine lemongrass, ginger and 2 teaspoons peanut oil in a glass or ceramic bowl and add chicken, rubbing to coat.
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Step 3: Heat oil in a large frying pan over medium heat and cook chicken for 3 to 4 minutes each side or until cooked through and transfer to a plate and cover to keep warm.
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Step 4: Heat remaining peanut oil in a pan over medium-high heat and add eschalot, garlic and chilli and cook for 4 minutes or until onion has softened and then add satay sauce and coconut milk and bring to the boil and then reduce heat to low and simmer for 5 minutes or until slightly thickened and then remove from heat and stir in sesame oil.
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Step 5: Slice chicken and divide noodles and cucumber among 4 bowls and top with the chicken and then spoon over satay sauce and sprinkle with peanuts, extra chilli and coriander to serve.
We hope you enjoy this recipe!
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