Coconut satay chicken noodle bowl

Coconut satay chicken noodle bowl


Youll go nuts for this spicy chicken breast Asian power bowl. With a little coconut and noodles to keep things fresh, itll fast become a weeknight favourite.

The ingredient of Coconut satay chicken noodle bowl

  1. 450g fresh hokkien noodles
  2. 1 lemongrass stalk (white part only), finely chopped
  3. 2cm piece fresh ginger, peeled, finely chopped
  4. 1 1/2 tablespoons peanut oil
  5. 4 x 150g chicken breast fillets
  6. 2 eschalots, finely chopped
  7. 2 garlic cloves, finely chopped
  8. 1 long red chilli, seeded, finely chopped, plus extra sliced chilli to serve
  9. 1/2 x 270g jar Yeos Satay Sauce
  10. 165ml can coconut milk
  11. 1/2 teaspoon sesame oil
  12. 1 Lebanese cucumber, peeled into ribbons
  13. 2 tablespoons chopped unsalted peanuts, to serve
  14. Fresh coriander sprigs, to serve

The instruction how to make Coconut satay chicken noodle bowl

  1. Prepare noodles following packet directions. Drain.
  2. Meanwhile, combine lemongrass, ginger and 2 teaspoons peanut oil in a glass or ceramic bowl. Add chicken. Rub to coat.
  3. Heat a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  4. Heat remaining peanut oil in pan over medium-high heat. Add eschalot, garlic and chilli. Cook for 4 minutes or until onion has softened. Add satay sauce and coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.
  5. Slice chicken. Divide noodles and cucumber among 4 bowls. Top with chicken. Spoon over satay sauce. Sprinkle with peanuts, extra chilli and coriander. Serve.

Nutritions of Coconut satay chicken noodle bowl

fatContent: 533.687 calories
saturatedFatContent: 25.2 grams fat
carbohydrateContent: 11.2 grams saturated fat
sugarContent: 35.2 grams carbohydrates
cholesterolContent: 41 grams protein
sodiumContent: 88 milligrams cholesterol

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