Saucy Coconut & Chicken Noodles
with Lemongrass & Ginger
We’re excited about these noodle bowls that have a kind of laksa-inspired touch to them. Creamy and zesty, you’ll love how each mouthful is bursting with flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 bunch
Asian greens
1
carrot
½
lime
1 packet
chicken thigh
1 packet
flat noodles
(Contains: Gluten;)
1 packet
Ginger Lemongrass Paste
½ sachet
Southeast Asian Spice Blend
1 tin
coconut milk
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Finely chop the garlic. Roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a generous pinch and cut into wedges. Cut the chicken thigh into 2cm chunks.
Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes. Transfer to a large bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
Cook the flat noodles in the boiling water until softened, 2 minutes. Drain and add to the bowl with the chicken.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 4-5 minutes. Add the garlic, soy sauce, ginger lemongrass paste and Southeast Asian spice blend (see ingredients) and cook until fragrant, 1 minute.
Add the coconut milk, oyster sauce, brown sugar, lime zest and a generous squeeze of lime juice to the pan. Stir to combine and cook until slightly thickened, 2-3 minutes. Add the Asian greens, noodles and chicken and toss until the greens have wilted, 2 minutes.
Divide the saucy coconut and chicken noodles between bowls. Serve with any remaining lime wedges.
