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Asian Coconut Chicken Noodles
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Asian Coconut Chicken Noodles

Mild Asian flavours the whole family can enjoy. The hardest part is deciding how to eat it: fork, spoon or chopsticks? It’s up to you.

Makes 4
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
125 g thin rice vermicelli noodles
350 g thinly sliced chicken breast
1 Tbsp minced lemongrass
1 tsp minced garlic
2 tsp mild chilli puree
2 tsp fish sauce
2-3 spring onions, sliced
4-5 cups shredded wong bok (or any Chinese cabbage)
270 ml can light coconut cream or light coconut milk
¼ cup chopped roasted peanuts

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
1. Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.
Step 2
2. In a large saucepan place chicken breast and 1 cup water, lemongrass and garlic. Poach the chicken in this liquid for 5-10 minutes or until cooked through. This is now the stock for your soup base. Remove chicken from pan and set aside.
Step 3
3. Into the stock add the chilli, fish sauce, spring onion and wong bok. Cook for 2 minutes then add in the light coconut cream or light coconut milk, chicken and noodles previously set aside and continue heating for another 3 minutes or until chicken is heated through.
Step 4
4. Serve in bowls garnished with roasted peanuts.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g thin rice vermicelli noodles
350 g thinly sliced chicken breast
1 Tbsp minced lemongrass
1 tsp minced garlic
2 tsp mild chilli puree
2 tsp fish sauce
2-3 spring onions, sliced
4-5 cups shredded wong bok (or any Chinese cabbage)
270 ml can light coconut cream or light coconut milk
¼ cup chopped roasted peanuts
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