Quick Makrut Lime & Coconut Chicken Noodles
with Veggies & Crispy Shallots
This dish has a lot going for it! Makrut lime leaves are mixed with soy sauce to create the perfect marinade for tender chicken, noodles and a bowl full of bright veggies. Get in quick, this one won't last long!
Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 leaves
makrut lime leaves
1 packet
chicken tenderloins
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 bag
Broccoli & Carrot Mix
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
¼ cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Boil kettle. Remove centre veins from makrut lime leaves then very finely chop. • In a small bowl combine makrut lime leaves, the water, the soy sauce, the vinegar and the brown sugar. • Cut chicken tenderloins into 2cm chunks.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Season. Transfer to a plate. • Meanwhile, half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli & carrot mix, tossing until tender, 4-5 minutes. Reduce heat to medium and stir in Southeast Asian spice blend, cook until fragrant, 1 minute. • Add coconut milk and makrut-sauce mixture and cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves, cooked noodles and cooked chicken to the pan. Cook, tossing, until wilted, 1 minute.
• Divide makrut lime and coconut chicken noodles with veggies between bowls. • Top with crispy shallots to serve. Enjoy!