Coconut Chicken Noodle Stir-Fry
Serves: 2
Serve dinner in less than 30 minutes with this incredibly tasty and easy Coconut Chicken Noodle Stir Fry using basic Asian ingredients which you can find at your local supermarket.
Ingredients
For the Stir-Fry
- 200 g (7 oz) medium or thick rice noodles
- 300 g (11 oz) chicken breast fillets
- 3 garlic cloves, finely chopped
- 3 cm (1 inch) ginger, coarsely grated
- 1 red chilli, finely chopped
- 2-3 coriander roots and stems, finely chopped
- 1 small carrot, sliced at an angle
- 5 pieces baby corn, cut into short lengths
- 1 handful green beans, trimmed and sliced
- 1 handful fresh or frozen peas
- 400 ml (1 ½ cups plus 2 tablespoons) coconut milk
- 1 tablespoon fish sauce
- ½ lime, juiced
To Serve
- coriander, (cilantro)finely chopped
- 1 lime, cut into wedges
Instructions
- Cook the noodles according to packet instructions until they are cooked but still have a bit of bite. They shouldn't be cooked completely as you will be cooking them again later.
- Drain the noodles and rinse under cold water.
- Meanwhile, proceed with the rest of the recipe.
- Add a few tablespoons of oil into a large wok or frying pan and place on high heat.
- Cook the chicken until it is cooked through and golden in colour on both sides.
- Remove the chicken to a chopping board and let it rest while you proceed with the rest of the recipe.
- Add the garlic, ginger, chilli, and coriander (cilantro) stems to the hot pan.
- Stir until everything is fragrant.
- Add the vegetables and cook for a few minutes.
- Pour the coconut milk and fish sauce into the pan.
- Turn the heat down to medium and allow everything to simmer gently for about 5 minutes until the vegetables have softened a bit.
- Add the lime juice.
- Taste for seasoning as you might want to add a splash more fish sauce.
- Stir in the noodles until it is coated in the coconut sauce.
- Cook for a few minutes for the noodles to absorb some of the coconut sauce.
- If you find that the noodles have absorbed too much liquid, simply add some boiling water to the pan.
- Remove the pan from the heat.
- Slice the chicken breast fillets into thick medallions.
- Serve with noodles with the sliced chicken.
- Garnish with the remaining coriander (cilantro) and a squeeze of lime juice.
Kitchen Notes
- COOKING FOR CHILDREN
If you are cooking for young children, I recommend omitting the chillies from the recipe. You can instead serve chopped chillies or Pickled Chillies on the side. - VARIATIONS
Other types of noodles which work well in this recipe include regular vermicelli noodles, flat rice noodles, and udon noodles. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.