Quick Makrut Lime & Double Coconut Chicken Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Makrut Lime & Double Coconut Chicken Noodles

Quick Makrut Lime & Double 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.

Preparation Time25 minutes
Cooking Time


Serving amount

1 leaves

makrut lime leaves

2 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


2 tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar


Nutritional Values

Energy (kJ)3660 kJ
Fat30.6 g
of which saturates17.6 g
Carbohydrate62.2 g
of which sugars8.5 g
Protein86.2 g
Sodium1142 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Medium Saucepan



• 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 tenderloin 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.

TIP: Cook chicken in batches for the best results.


• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook carrot & broccoli 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, cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves, cooked noodles and return 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!