Easy Double Chicken Rendang Noodle Traybake
with Green Beans & Coriander
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- Gluten
- May contain traces of allergens
Let your oven do all the hard work with this ultimate, hands-free dinner triumph! Simply dump the ingredients into a tray and watch it bake into a rich, aromatic chicken rendang that infuses perfectly into tender noodles. Tossed with crisp green beans and topped with a fresh pop of chilli and coriander, it’s a deeply comforting, fragrant meal with absolutely minimal washing up.
Ingredients
1 packet
Makrut Lime Leaves
1 packet
Green Beans
1
Lime
660 g
Chicken Thigh
1
Rendang Paste
(Contains: Milk)
1 packet
Coconut Milk
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Baby Spinach Leaves
1 packet
Coriander
1
Long Chilli
Not included in your delivery
1 cup
Boiling water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
- Remove centre veins from makrut lime leaves, then very thinly slice.
- Trim green beans and slice into thirds.
- Slice lime into wedges.
- Cut chicken thigh into 2cm chunks.
TIP: The makrut lime leaves are fibrous, so you want to cut them into small pieces!
- In a large baking dish, combine rendang paste, coconut milk, makrut lime leaves, the soy sauce and boiling water.
- Add chicken and egg noodles in an even layer. Cover tightly with foil and bake for 10 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
- Remove dish from oven, then add green beans.
- Bake, covered, until noodles are tender and chicken is cooked through, a further 10-15 minutes.
- Remove from oven, add a generous squeeze of lime juice and stir through baby spinach leaves until just wilted.
TIP: Chicken is cooked through when it's no longer pink inside.
- Divide dump and bake chicken rendang noodles between bowls.
- Garnish with coriander. Serve with any remaining lime wedges. Enjoy!
