Chicken in Coconut Milk with Sesame Noodles

SERVES
4-6 4-6
Chicken in Coconut Milk with Sesame Noodles
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

Main
  • 450g chicken breast, cut into strips
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese dark soy sauce
  • 55g root ginger, peeled and roughly chopped
  • 3 cloves garlic, peeled and crushed
  • 1 stick lemongrass, hard outer layers removed and core cut into pieces
  • 1 mild red chilli, seeds removed and roughly chopped
  • 1 tablespoon groundnut or vegetable oil
  • 1 x 400ml can of full-cream coconut milk
  • 1 tablespoon Thai fish sauce, plus a little extra for seasoning
  • 1 teaspoon palm sugar or light soft brown sugar
  • 2 lime leaves, torn
  • 200g bean sprouts
  • 100g sugar snap peas
  • 1 tablespoon freshly squeezed lime juice
  • Small handful of fresh coriander, roughly chopped
Noodles
  • 4 portions of dried medium egg noodles, cooked as per pack instructions
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds

  • Method

  • 1
    Combine the chicken with the sesame oil and soy sauce, cover and set to one side to marinate for 30 minutes.
  • 2
    Place the roughly chopped ginger, garlic, lemongrass and chilli into a mini food processor or small blender with 3-4 tablespoons of cold water and process to a smooth paste or chop very finely.
  • 3
    Heat the tablespoon of oil in the wok, add the chicken and stir-fry in the hot oil for 2-3 minutes. Use a splatter guard to prevent oil splashes whilst frying.
  • 4
    Add the spice paste and stir-fry for 1-2 minutes. Stir in the coconut milk along with the fish sauce, sugar and lime leaves, bring to a simmer, put on the lid and cook for 6-8 minutes.
  • 5
    Stir in the bean sprouts with the sugar snap peas and continue to cook for 3-4 minutes.
  • 6
    Finally, adjust the seasoning to taste with a few drops of the extra Thai fish sauce and stir in the lime juice and chopped coriander.
  • 7
    For the noodles:
  • 8
    Heat the sesame oil in a medium-sized Le Creuset Toughened Non-Stick frying pan, add the cooked noodles and stir-fry until heated through.
  • 9
    Serve the chicken with the hot noodles and the toasted sesame seeds sprinkled over.
  • 10
    Cook's Notes
  • 11
    Heat the sesame oil in a medium-sized non-stick frying pan, add the cooked noodles and stir-fry until heated through.
  • 12
    Groundnut oil is peanut oil; it can be taken to higher temperatures making it an ideal choice for wok cooking. It also contributes to the flavour of the dish.
  • 13
    Thai fish sauce is very salty and should be used sparingly.