Chicken Family friendly Main

Lemongrass and coconut chicken on egg noodles

Name: Lemongrass and coconut chicken on egg noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 350g fresh thin egg noodles; 2 tablespoons sunflower or canola oil; 6 small free-range chicken thigh fillets (about 500g total), quartered; 1 small red onion, thinly sliced; 2 lemongrass stems (pale part only), thinly sliced; 2 long red chillies, seeds removed, thinly sliced; 2 tablespoons fish sauce; 270g can coconut milk; 1 bunch broccolini, stems separated, halved lengthways; 250g silken tofu, cut into 2cm pieces; Coriander sprigs and lime wedges (optional), to serve

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Lemongrass & coconut chicken on egg noodles

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by Kate Nichols

Food producer

Oct 02, 2015

Slurp up the noodles and chomp into the crisp, green veggies in this easy meal.

350g fresh thin egg noodles
2 tablespoons sunflower or canola oil
6 small free-range chicken thigh fillets (about 500g total), quartered
1 small red onion, thinly sliced
2 lemongrass stems (pale part only), thinly sliced
2 long red chillies, seeds removed, thinly sliced
2 tablespoons fish sauce
270g can coconut milk
1 bunch broccolini, stems separated, halved lengthways
250g silken tofu, cut into 2cm pieces
Coriander sprigs and lime wedges (optional), to serve

Method

1.

Cook the egg noodles according to the packet directions and drain.
2.

Meanwhile, heat oil in a large, deep frypan over high heat and cook chicken for 2-3 minutes on each side, until golden. Reduce heat to medium, add onion, lemongrass and chilli, and cook, stirring, for 2-3 minutes or until just soft. Add the fish sauce and coconut milk, and bring to a simmer. Cover and simmer over medium heat, stirring occasionally, for 5 minutes or until liquid has thickened. Stir in broccolini and tofu, then cover and cook for 2 minutes or until broccolini is tender and tofu is warmed through.
3.

Serve in bowls over noodles, with coriander and lime wedges, if desired.