Name: Asian Coconut Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Yield: Makes 4
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

Recipe by Michelle Tsang

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.

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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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.